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Christmas Berry Jelly
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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 and lids according to manufacture's instructions. Jars must be covered with water and boiled 10 minutes to sterilize. Combine apple juice, lemon juice, red hots, water, food coloring, mace and pectin. Tie cloves and cinnamon 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 and skin foam, if necessary. Carefully ladle hot jelly 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.
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