Candy Apple Jelly
Candy Apple Jelly - a flavorful, simple jelly made easily with just a few simple ingredients! This jelly is perfect to welcome fall and even better given as gifts!
Servings: 6 pints
Equipment
- Water Bath Canner
- 6 half pint canning jars, lids, rings
Ingredients
- 4 C apple juice
- 1/2 pkg Red Hots candy can substitute
- 1 pkg low-sugar Pectin 1 3/4 oz.
- 4.5 C granulated sugar
Instructions
- Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all on a baking tray to keep them together).
- Fill the water bath canner with water on a separate stove burner to prepare the jelly for the water bath.
- In a large saucepan, combine the apple juice, candy and pectin. Bring to a full rolling boil over high heat, stirring continuously.
- Stir in sugar, and then return to a full, rolling boil for a period of one minute.
- Remove from the heat, skim off the foam. Ladle the mixture into six, hot and sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims.
- Center the lids on the jars. Screw on the bands until they are fingertip tight.
- Place the jars into the hot water bath canner, ensuring that they are completely covered with water. Bring to a boil and process for 10-12 minutes. Remove the jars. Allow up to 24 hours for the jelly to set.
Notes
Can I reduce the sugar in this recipe?
- DO NOT reduce the sugar in this recipe! The amount of sugar provided above is reflective of regular pectin. That pectin needs the appropriate amount of sugar for the jelly to set.