Candy Apple Jelly

By RoketJSquerl

Ingredients

• 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

Details

Servings 1
Adapted from foodpreserving.org

Preparation

Step 1

Processing: Boiling Water Canner
10mins

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

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.

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.

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.

Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.