Candy Apple Jelly

1. 1

   In a large sauce pan, combine the apples, candies and pectin. Bring to a full rolling boil (high heat). Be sure and stir constantly. Once boiling, add your sugar and bring it back up to a full rolling boil and cook for 2 more minutes. Again, keep stirring.

2. 2

   You will need to skim off any foam and fish out any undissolved candies.

3. 3

   Very carefully ladle your hot jelly mixture into sterilized half pint jars. I recommend using a canning funnel. Leave about 1/4 inch head space.

4. 4

   Remove any air bubbles (I use a butter knife to sort of stir them out), use a damp cloth to wipe the rims clean and put your lids on, hand tighten.

5. 5

   Process in a boiler water bath for 10 minutes. Make sure you have enough water to cover the the tops of the jars and remember, the water will cook down, so either add a touch more before boiling or keep a kettle of hot water on the back burner to add more if needed.

No additional tips available.