1in a heavy 6 to 8 quart saucepan pour apple and lemon juice. Sprinkle the pectin over the juice and let sit 1 to 2 minutes to dissolve.
2Bring to a full rolling boil over medium-high heat stirring frequently. Stir in sugars and return to a full boil for one minute, stirring constantly. Remove from heat add cinnamon extract and quickly skim off as much as you can.
3Pour into hot sterilized jars, leaving 1/4 inches space. Process jars for 5 minutes in full boiling water.