Sterilize jars and lids by simmering them in boiling water for 10 minutes. Keep the jars in hot simmering water until ready to use.
Measure the apple juice using a liquid measuring cup into a 6-8-quart stockpot. Add fruit pectin. Bring mixture to a full rolling boil over high heat, stirring constantly. Add Domino Granulated Sugar into the juice/pectin mixture. Return to a full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat.
Carefully ladle into prepared jars, leaving ¼-inch headspace. Wipe jar rims. Cover the jars with lids, making sure they are tightly closed.
Process jars in a boiling water canner. Water must cover jars 1-2 inches. Bring water to a gentle boil and process for 5 minutes. Carefully remove jars from canner and place on a kitchen towel. Allow jelly to rest for 24 hours before enjoying.
Make sure measurements are exact. Do not reduce sugar or any ingredient since this will result in a jelly that does not set. Make sure the juice you use is sugar free, not reduced sugar.
Apple juice can be replaced with sugar free apple cider.