How to make it

  • Measure sugar; set aside. Stir pectin into apple juice.
  • Add red hots and let them melt.
  • Bring to a full boil over high heat, stirring constantly.
  • Add sugar all at once; stir.
  • Return to full rolling boil. Boil hard for one minute; stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Carefully ladle into hot sterilized jars, leaving 1/4 inch headspace.
  • Adjust the caps. Process for 10 minutes in a boiling water canner.
  • Remove jars from canner. Let jelly cool for 12-24 hours.
  • Check lids for seal by pressing down on the center of the lid.
  • If the lid springs up, it has not sealed and should be stored in the refrigerator.

Reviews & Comments 4

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    " It was excellent "
    gapeach55 ate it and said...
    This sooooo good! Love apple-cinnamon.
    Was this review helpful? Yes Flag
    " It was excellent "
    annieoakley63 ate it and said...
    Oh yummy!!!! I've found a gold mine with your recipes. They all look delicious. Thanks for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Hi there! Yes we love this jelly it is really good on home-made biscuits!
    Was this review helpful? Yes Flag
  • cate 11 years ago
    I bet this is really good. Thanks
    Was this review helpful? Yes Flag

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