Candy Apple Jelly
Candy Apple Jelly
Ingredients
- 4 cups apple juice or cider
- 1/2 cup red-hot candies
- 1 3/4 ounce package fruit pectin (powdered)
- 4 1/2 cups sugar
Instructions
Preparation:
- Prepare 6 half pints lids, and rings. Sterilize the jars and keep them in the hot water till it’stime for processing. Make sure to fill your water bath canner and get the waterto a simmer.
Cooking:
- In a large stainless steel orenameled dutch combine juice/cider, candy and pectin. Bring to a full boil over high heat, stirring constantly.
- Add sugar and return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and unmelted candy.
Filling the jars:
- On a dishtowelplace your hot jars and using your funnel in each jar fill leaving 1/4” headspace.
- Taking a clean papertowel wet it with warmwater and wipe the rims of the jars removing any food particles that wouldinterfere with a good seal.
- Using your magic wand extract the lids from the hotwater and place them on the now cleaned rims. Add your rings to the tops ofeach of the jars and turn to seal just "finger tight".
Processing:
- Make sure your rack is on thebottom of the canner and place the jars in the water bath making sure that thewater covers each of the jars by 1 to 2 inches. Add hot water to the canner ifit doesn't measure up.
- Cover the pot and turn up the heat under the canner andwait for the water to start boiling. Once the water has come to a boil startyour timer for 5 minutes.
- When complete turn off the heat and remove the coverand let the jars sit for another few minutes.
- Remove the jars and place themback on the dishtowel in a place that they will sit overnight to cool. Do nottouch or move them till the next morning.
Sealing:
- Sometime in the next houryour jars will be making a "pinging" or "popping" noise.That is the glass cooling and the reaction of the lids being sucked into thejar for proper sealing. Some recipes may take overnight to seal. Check yourlids and reprocess any jars that did not seal.