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Candy Apple Jelly Recipe

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With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.

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48 Servings
Prep: 10 min. Process: 5 min.

Ingredients

4 cups apple juice
1/2 cup red-hot candies
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Directions

In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off any foam and discard any undissolved candies. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.

Candy Apple Jelly published in Country Woman Christmas Annual 1998, p45

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