3 pints apple cider jelly
7. Run a plastic knife around the inside edge of the jar and through the apple butter to release any air bubbles. Double check the headspace again..add more apple butter if needed. Repeat with remaining jars (mine made 2 pints).
8. Wipe the lip of the jar with a damp cloth. Top with the two-piece lids, the rings hot, tightening rings to finger-tip tightness (you don't want to close it too tight).
9. Carefully lower your hot jars into the water bath canner, return water to boil and cover with lid. Start timer--process 20 minutes for pints and 15 minutes for 1/2 pints. When finished remove from canner to a clean towel & allow to cool. Check all the seals (they should be tight, no popping). Any that have not sealed you can keep in the refrigerator for up to 2 months.
Apple Cider Jelly