Reduced-Sugar Cinnamon Cider Jelly

This is the reduced-sugar version of my Cinnamon Cider Jelly.  The only real difference I see is that the no-sugar-needed pectin makes a cloudy jelly and the regular pectin makes a crystal clear jelly.  You can use regular sugar, as I have, or splenda or honey.  Just follow the directions on the no-sugar-needed pectin to decide how much of the alternative sweetener to add.  In a fancy canning jar like the one above, these make great holiday gifts.

• 4 cups apple cider
• 1 package no-sugar-needed pectin
• 1 tsp butter (optional, reduces foaming)
• 0-3 cups sugar (I used 2 cups)
• 1/2 tsp cinnamon

1. Sterilize jars in a boiling water canner for 10 minutes.  Ladle some of the boiling water over the lids in a bowl.  Let them sit in the hot water until ready to use.
2. Pour the cider into a large pot and slowly stir in the no-sugar-needed pectin.  Add the butter.  Bring the mixture to a rapid boil that cannot be stirred down. 
3. Add the sugar and cinnamon and stir to combine.  Bring to a boil and boil hard for 1 minute, stirring constantly.  Remove from heat and skim the foam.
4. Fill jars, leaving 1/4 inch headspace.  Process for 10 minutes.  Makes 3-5 half-pints, depending on how much sugar you add.