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