CHRISTMAS BERRY JELLY

2 cups apple juice
1/4 cup lemon juice
1/2 cup cinnamon imperials (red hots)
3/4 cup water
1 teaspoon red food coloring
1/4 teaspoon Mace
1 box powdered pectin
8 whole cloves
1 stick cinnamon
4 cups sugar

Prepare home canning jars & lids
according to instructions.

Jars must be covered with water
and boiled 10 minutes to sterilize.

Combine apple & lemon juice, 
red hots, water, food coloring, 
mace and pectin.

Tie cloves & cinn. stick in a spice bag.
Add spice bag to juice mixture. 
Bring mixture to a boil,
stirring constantly.

Add sugar, stirring to dissolve. 
Bring to a rolling boil.
Boil hard for 2 minutes. 

Remove from heat & skin foam.

Carefully ladle hot into hot jars, 
leaving 1/4" head space.

Wipe jar rim clean. 

Place lid on jar 
with sealing compound next to glass.

Screw band down evenly and firmly. 

Do not use excessive force.

Process jelly 5 minutes in a boiling water canner.

[Source ; The Chamomile Times]