Oooh, candy apple jelly—that glossy, ruby-red nostalgia in a jar 🍎✨
Sweet, slightly tart, and perfect on toast or biscuits.
Candy Apple Jelly
Ingredients (makes ~5 half-pint jars)
- 6 cups apple juice (clear, no pulp; apple cider works for deeper flavor)
- 2 cups granulated sugar
- 1 (1.75 oz) box powdered fruit pectin
- ½ cup red cinnamon candies (Red Hots)
- 1–2 tsp red food coloring (optional, for that classic look)
How to Make It
- Heat the juice
In a large pot, combine apple juice and red cinnamon candies.
Bring to a boil over medium heat, stirring until candies fully dissolve. - Add pectin
Stir in powdered pectin.
Bring to a rolling boil (one that doesn’t stop when stirred). - Add sugar
Add sugar all at once.
Return to a rolling boil and boil 1 full minute, stirring constantly. - Color & skim
Remove from heat. Add food coloring if using.
Skim off any foam. - Jar it up
Pour hot jelly into sterilized jars, leaving ¼-inch headspace.
Wipe rims, apply lids, and process in a boiling water bath 10 minutes
(adjust for altitude if needed). - Cool & set
Let jars cool undisturbed 12–24 hours. Check seals.
Tips for Perfect Jelly
- Use a big pot—this bubbles up fast
- Don’t overboil or it can turn rubbery
- Clear juice = crystal-clear jelly
Ways to Use It
- On toast, biscuits, or English muffins
- As a glaze for pork or ham
- Swirled into yogurt or cream cheese
- Holiday gift jars (people go wild for this)
If you want a no-pectin version, apple cider twist, or low-sugar option, I can tweak it 🍎💫
