Candy Apple Jelly

"Delicious on a bagel with cream cheese. **4 cups of Unsweetened apple juice may be substituted in this recipe. "
photo by Nicker12 photo by Nicker12
photo by Nicker12
photo by Nicker12 photo by Nicker12
Ready In:
6 1/2 pints


  • 5 lbs apples
  • 5 cups water
  • 12 cup cinnamon hearts candy (also known as Red Hots or Cinnamon Imperials)
  • 1 (1 3/4 ounce) package powdered fruit pectin
  • 4 12 cups sugar
  • 3 -5 drops red food coloring (optional)


  • Wash apples and place in a large pot.  If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.
  • Add 5 cups of water to the pot and bring to boil over high heat.
  • Reduce heat to simmer for 20 minutes until apples are soft.  Mash the apples with a potato masher once they are soft enough.
  • Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes). Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.
  • I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.
  • In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired) and pectin. Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.
  • Remove from heat; skim off foam with a metal spoon.
  • Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace.  Jars must be hot so that the hot jelly doesn’t break the glass.
  • Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don’t over tighten.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
  • Remove jars and cool.  Jelly may take up to 3 days to set so don’t panic if it doesn’t set right away. .

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