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Canning
Recipe
Candy Apple Jelly
by Jill Wilkins on February 26, 2011 in Canning
Recipe Description
Bring the taste of the fair into your home with this easy and delish jelly. Great on buttered toast or add a little sweet and spice to your morning pancakes.
Preparation Instructions
In large saucepan or pot stir in pectin and red hots with apple juice. Bring to a boil stirring constantly until red hots are dissolved. When liquid comes to a rolling boil that can’t be stirred down, boil for one minute.
Stir in sugar and keep stirring until mixture comes to a rapid boil. When liquid comes to a rapid boil that can’t be stirred down, boil another full minute.
Remove from heat and skim off any foam.
Pour into hot jars leaving 1/4″ headspace. Hand tighten lids and process in a water bath for 5 minutes. This recipe will make about 8 half pint jars of beautiful red jelly.
*Note: You can chop up the red hot candies prior to stirring in the liquid in a food processor to assist with them dissolving.
Ingredients
- 1-¾ ounce, weight Powdered Fruit Pectin
- ½ cups Red Hot Candies
- 4-½ cups Apple Juice (no Sugar Added)
- 4-½ cups Sugar
- 8 jars Half-pint Canning Jars, Lids And Rings
Related Recipes
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How does a Gin Gibson sound with a pickled ramp? Delicious.
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If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
sherri on 3.15.2011
I make this every year for Christmas, everyone loves it
bluecinderellaeyes on 5.3.2011
Oh My this looks so yummy! I am going to have to go out and get all the stuff to make it! Sounds delish and looks so easy!
theranchkitchen on 5.19.2011
I bet this would be good over cream cheese. Have you ever tried it that way? Thanks for sharing and I am gong to make this soon!
Alise
Rachel on 11.7.2011
I was wondering if anybody has tried to make this with fresh apple cider? If it would be better then just apple juice? If not i won’t waste the cider and just buy some juice.
Jill Wilkins on 11.26.2011
Hi Rachel, I would just use apple juice. If you used apple cider, especially the kind with lots of cinnamon, pulp, and spice, your jelly would be cloudy and wouldn’t be as pretty to look at
Rachel on 12.20.2011
Could i get away with only adding half the sugar?
Jill Wilkins on 12.29.2011
Hi Rachel, no, I would use the amount of sugar the recipe calls for. You would risk the jelly not setting up properly if you reduce the amount. Thanks!
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