*I follow the recipe on the SURE JELL package. Whatever brand pectin you use, make sure the follow their instructions.
In a large soup pan, add apple juice, cinnamon, nutmeg, salt (optional), and SURE JELL pectin. Whisk all ingredients together. Turn the burner on medium high, and frequently whisk the ingredients.
Once the apple juice mixture comes to a rolling boil (when whisked the boiling cannot be stopped), add all the sugars. The boiling will stop at this point. Whisk the sugar into the juice mixture.
Continue whisking frequently. Once the jelly comes to a full boil again, set a timer for 1 minute. Whisk gently the entire 1 minute. Turn the burner off, and carefully pour the jelly into your jars using a funnel.
If you're canning the jars, use the processing method listed above. If you are not processing the jars, allow the jelly to come to room temperature before placing in the refrigerator.
If you process the jars, give the jelly 2-3 days to fully set up. If you put it in the refrigerator, it will set up within an hour or so.