Red Hot Apple Jelly, sometimes referred to as Candy Apple Jelly is one of my all-time favorite quick and easy jelly recipes to make! It takes only a few minutes to cook and 5 minutes to process (in water bath canner, making it a great last minute treat to prepare for a Valentines Day gift or brunch!
Over the years, I’ve tweaked the recipe a bit as I found the original recipe to have a little too much sugar overload. In comparison to most recipes, this is a lower sugar version, but it still packs quite a sweet punch! If you love red hots, apple cider or candied apples, chances are you’ll find this jelly simply irresistible. It always gets favorable reviews from my friends and family, so I whip up a small batch to gift each year. If you use half pint containers, it’s just enough for your special loved one to have an indulgence without having to worry about having too much leftover.
Red Hot Apple Jelly
Yield: 3 pint jars or 6 half pint jars
4 cups pure (1oo percent) apple juice
1/2 cup Red Hots candies
3 cups sugar
1 package of fruit pectin
Prepare canning jars and equipment for boiling canning method.
In a medium saucepan, over medium-high heat, add apple juice, Red Hots and pectin. Stir continuously until boiling. Boil for two minutes, stirring occasionally.
Add sugar. Bring to boil again and boil for 2 minutes, stirring continuously.
Remove from heat, allow to sit for 1 minute. Skim foam off the top.
Ladle into prepared canning jars, leaving a 1/4-inch head space. Seal jars.
Using boiling water canning method, process for 5 minutes.
Remove from canner. Cool on cooling rack for 24 hours, leaving at least 2-inches of space between jars while cooling.
Check seals. If sealed properly, wipe any sticky residue from glass and store in a cool, dry place.