Still working on our Christmas gifts, I thought this would be a perfect jelly to make and give along with the Christmas Pepper Jelly. I found this in one of the Taste of Home Christmas magazines and just love it. One batch makes about 6-7 (8-oz) half pint jelly jars or if you use the 4-oz jars you can double your bounty and get around 12-14 jars.
Candy Apple Christmas Jelly
4 c. apple juice
1/2 c. red hot candies
1 (1-3/4-oz.) pkg. powdered pectin
4-1/2 c. sugar
In a heavy saucepan combine apple juice, red hots and pectin. Stir until pectin is dissolved. Heat over high heat until candies are melted and mixture comes to a full boil. Stir consistently.
Once mixture comes to a boil, add in sugar. continue to stir and bring to a boil. Let boil for 2 full minutes.
Remove from heat and skim any foam. If there have been any candy pieces that did not melt completely, remove them at this time. Ladle hot jelly into hot sterile half-pint jelly jars, leaving a 1/4" headspace. Wipe rims clean of any spillage. Top each jar with seal and band. Tighten to fingertip tight.
Place filled jars into water bath canner and bring to a full rolling boil. Allow to process for 5 minutes after it comes to a boil. Once time has elapsed, remove from canner and allow to cool. Listen for the "ping" sound to ensure that jars have sealed properly. Jelly will be liquidity in consistency until it cools completely and sets up.
Click HERE for printable recipe