Note: Jelly and Jam should both be made in single batches. Doubling a jelly or jam recipe may prevent it from gelling properly.
You will need
4 cups of apple juice, bottled 100% apple juice
5 cups of sugar
1/2 cup of red hot's cinnamon candy
6 tbsp. of classic pectin
1/2 tsp of cinnamon
1 pat of butter (about 1/2 tsp)
Makes 7 1/2 pint jars of jelly
Get your canner and jars all ready
Measure out 5 cups of sugar and set aside. Measure out your pectin and add 1/4 cup of the sugar that you measured out to the pectin. Stir it together. (This keeps your pectin from clumping)
Put your juice in a medium/large stainless steel pot. Add the pectin mixture, butter, cinnamon and candy. Bring to a boil that can't be stirred down over high heat. Make sure all the candy melts. Add your sugar all at once and bring back to a boil that can't be stirred down. Boil rapidly for exactly one minute. Remove from heat and ladle into jars leaving 1/4 inch head-space.
Wet a paper towel and wipe rims of jars to ensure a good seal. Put on lids and rings and tighten down finger tight. Place jars in a boiling water bath canner and process for 10 minutes.
Turn off the heat and let stand for 5 more minutes. Remove jars from canner and place on counter to cool for 24 hours. Label and Store.
