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Cinnamon Apple Jelly


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  • 7 c unsweetened bottled apple juice
  • 1 pkg (1-3/4oz) powdered fruit pectin
  • 2 t butter
  • 1 c red hot candies
  • 9 c sugar



Step 1

Place apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Pour the hot mixture into hot sterilized jars, leaving 1/4" headspace. Adjust caps. Process for 5 minutes in a boiling water bath.
Yield: about 13 half pints.

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