Directions:
- Prepare the Jelly Mixture:
- In a large pot, combine the apple juice, red hot candies, and powdered pectin.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly until the candies are completely dissolved.
- Add Sugar:
- Add the sugar to the boiling mixture. Stir well to combine, then return to a full rolling boil.
- Continue to boil hard for 2 minutes, stirring constantly to ensure the mixture doesn’t burn.
- Prepare the Canning Equipment:
- While the jelly is cooking, preheat the water bath canner by heating the water.
- To prevent cloudiness in the jars, add a splash of vinegar or 1/8 teaspoon of cream of tartar to the water in the canner.
- Keep your canning jars in hot water until you are ready to fill them.
- Fill the Jars:
- When the jelly is ready, carefully remove the jars from the hot water and empty any remaining water.
- Ladle the hot jelly into the jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a damp paper towel to remove any residue.
- Place a flat lid on each jar and screw on the band until fingertip tight.
- Process the Jars:
- Place the filled jars in the water bath canner, ensuring that the water covers the tops of the jars by at least an inch.
- Bring the water to a boil and process the jars for 10 minutes.
- Cool and Seal:
- After processing, turn off the heat and let the jars sit in the water for an additional 5 minutes.
- Using canning tongs, carefully remove the jars and place them on a clean towel.
- Allow the jars to sit undisturbed for several hours until they have fully sealed.
- Final Steps:
- Once the jars are cooled and sealed, remove the bands, wipe the jars clean, and label them with the content and date.
- Store the jars in a cool, dark place. The jelly will last for up to a year when properly sealed.