Combine apple juice or cider, candies and pectin in a large heavy saucepan. Bring to a full boil over high heat, stirring constantly. Stir in sugar and return to a full boil. Boil for 2 minutes, stirring constantly. Remove from heat. Skim off foam and and any unmelted candies. Pour hot liquid into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 5 minutes; set jars on a towel to cool. Check for seals.
This Candy Apple Jelly recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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