Candy Apple Jelly

(from amylicious’s recipe box)

Delicious! ~A
Yields: 6 half pint jars

Source: A_L_I_ACookingCorner (from RecipeThing user tnhoneypot21)

Categories: Jelly, frugal

Ingredients

  • 4 c unsweetened apple juice
  • 1/2 c red hot candies (little round red disks, you can use Jolly Ranchers if you can't find the little round disks!)
  • 1 pkg. powdered fruit pectin
  • 4 1/2 c sugar

Directions

  1. Sterlize jars, lids & rounds by washing & drying in the dishwasher. Once

  2. jars are done sterilizing in dishwasher, leave them in the dishwasher to

  3. stay hot so when your mixture is done cooking you can pour it directly into

  4. hot jars. (Hot liquid + cold jars = EXPLODING GLASS!)

  5. While jars are sterilizing, mix apple juice and red hots in a large bowl

  6. until red hots dissolve (This took about an hour for the disk to dissolve

  7. almost completely and requires frequent stirring. Don’t fret if they’re not

  8. completely dissolved! They’ll dissolve completely when you boil the

  9. mixture!)

  10. Fill a large stockpot (must be large enough to hold 6 jars of jelly) halfway

  11. full of water. Cover & heat on medium high heat. (You will place your

  12. finished jelly jars in here for processing after you fill them)

  13. To cook:

  14. In a large kettle, combine apple juice, candies and pectin. Bring to a full

  15. rolling boil over high heat, stirring constantly.

  16. Stir in sugar, return to a full rolling boil & boil for 2 min, stirring

  17. constantly. (Mixture will rise to double the height, so make sure your pan

  18. is tall enough!) Remove from heat; skim off any foam.

  19. Pour into hot jars using a ladle and funnel, saving about 1/4"

  20. headspace. Cap with seal & ring. Wipe jars clean with wet towel if needed.

  21. Place 6 jars in hot water bath using long tongs. (Add more HOT water to

  22. cover tops of jars 1"-2" if needed) Place lid on stockpot, turn heat

  23. to high and once the water is at a rolling boil, boil jars for 10 min.

  24. Remove from water with long tongs, turn upside down on kitchen towel for 30

  25. min (this ensures the heat will seal the jar lids). After 30 min,

  26. turn upright and ! press on center of lid. There should be no spring in the

  27. lid. If there’s a spring, refrigerate the jelly & use it within 3 weeks.

  28. You can store the sealed jelly at room temperature for up to 1 year.

  29. Refrigerate opened jars after use.

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