Candy Apple Jelly

Processing: Boiling Water Canner 10mins
Storage: 12 months+
Yield: 4 1/2 cups
Happy Valentine's Day! Enjoy this sweet cinnamon jelly, made from red hot candies.

2 1/3 cups 100% apple juice
1/3 cup cinnamon red hots (candy)
1 tablespoon powdered pectin (1/3 packet)
3 cups white sugar

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

Dissolve red hots into juice.
Combine apple juice and red hot candies in a pan. Whisk over medium heat until the candy has dissolved into the juice. Whisk in the powdered pectin.
Rolling boil 1 minute. Skim foam.
Bring to a boil, then add the sugar all at once. Bring to a rolling boil, holding there for 1 minute before turning the heat off.  Skim away foam.
Prepare lids.
While you are making the jam, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jelly into hot jars.
Immediately spoon hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal.
Boiling water bath processing.
Process in hot water bath canner for 10 minutes. Turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

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