To begin, prepare your canning supplies and jars. The jars should be inspected, washed, and warming in your canner while you prepare the jelly.
Measure 1/4 cup of the granulated sugar into a small bowl. Add in the pectin and mix thoroughly. This will prevent the pectin from clumping. Set it aside for now.
Tie the cinnamon sticks, cloves, and lemon zest in a muslin spice bag or cheese cloth.
Pour the apple cider into a large, heavy bottomed non-reactive pot and add the spice bundle. Bring this to a boil over high heat.
Add the sugar & pectin mixture and return it to a rolling boil, stirring constantly.
Add the remaining sugars and the butter. (See note)
Bring this back to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove the pot from the heat and discard the spice bundle.
Ladle the jelly into prepared, hot jars, leaving 1/4 inch of headspace.
Remove any air bubbles.
Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue.
Place a lid and ring on the jar, finger tight.
Process the jars for 10 minutes. (Adjust for elevation)
Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me.
Allow the jars to cool undisturbed for 24 hours or at least overnight.
The next day remove the rings, test the seals, label the jars, and store in your pantry.
If a jar didn't seal, place it in your refrigerator to use.
Enjoy!
Notes
If you do not wish to use the butter, you will need to skim the foam from the top of the jelly before jarring it up. Butter helps prevent the foaming action.