Candy Apple Jelly
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- 3 1/2 c
- apple juice
- 1/2 c
- red hot cinnamon candies
- 1 pkg
- liquid pectin
- 2 tsp
- 4 c
1Prepare jars and rings.
2Measure sugar into a bowl and set aside near stove.
3Combine apple juice, red hots and pectin in a large sauce pan over medium-high heat. Bring to a full boil, stirring constantly.
4Add sugar all at one time. Continue to stir constantly. Add butter. Once liquid returns to a full boil, continue to cook and stir for two minutes.
5After two minutes, remove from heat. Skim foam if necessary. Ladle into clean, hot jars. Wipe rims clean and place lids. Add rings and tighten to finger tip tight.
6Process for five minutes in boiling water canner. If using a steam canner, process for five minutes starting when a full plume of steam emerges from the canner.
7Remove to a clean dish towel and let rest for six hours. Check for seal and wipe clean.