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Candy Apple Jelly

 Candy Apple Jelly
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. —Betsy Porter, Bismarck, North Dakota
48 ServingsPrep: 10 min. Process: 5 min.


  • 4 cups apple juice
  • 1/2 cup Red Hots candy
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4-1/2 cups sugar


  • 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 and stir 1
  • minute.
  • Remove from heat; skim off foam. Ladle hot mixture into six hot
  • sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims.
  • Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 5
  • minutes. Remove jars and cool.
  • Yield: about 6 half-pints.