Apple Pie Jelly 4 c. Apple Juice 1 Tbs. Maple Syrup 5 c. Sugar 3 tsp. Cinnamon 1 tsp. Nutmeg 1 Box powdered pectin Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan. Add the pectin and bring to a hard boil over high heat until it dissolves into the juice. Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (we suggest though 220 degrees on the candy thermometer). Remove from heat and skim off foam with a metal spoon. Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.