Description
This vibrant red jelly balances crisp apple juice with the warming spice of cinnamon candies, offering a nostalgic carnival flavor.
Ingredients
Scale
- 4 cups 100% unsweetened apple juice
- 1/2 cup cinnamon imperial candies (such as Red Hots)
- 1 box powdered regular fruit pectin ((1.75 oz))
- 1/2 teaspoon unsalted butter (reduces surface foaming)
- 4 1/2 cups granulated white sugar
Instructions
- Wash four 8-ounce glass canning jars and lids in hot, soapy water, rinse thoroughly, and keep the jars warm in a pot of hot water until ready to fill.
- Pour the apple juice into a 6-quart or 8-quart heavy-bottomed pot. Stir in the cinnamon imperial candies, powdered pectin, and butter.
- Set the pot over medium-high heat and bring the mixture to a rolling boil that cannot be stirred down, stirring constantly with a wooden spoon as the candies melt into the liquid.
- Add the granulated sugar all at once. Stir constantly until the sugar dissolves completely, then bring the mixture back to a vigorous rolling boil. Boil hard for exactly 1 minute, timing carefully.
- Remove the pot from the heat. Skim off any light surface foam with a metal spoon, then ladle the hot jelly into warm jars, leaving 1/4-inch headspace at the top. Wipe rims clean, apply lids and bands fingertip-tight, and allow jars to sit undisturbed for 12 to 24 hours to set fully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: preserve, condiment
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Unfiltered apple cider can replace clear apple juice for a deeper flavor. If cinnamon candies are unavailable, steep cinnamon sticks in the juice while heating.