I made some Cinnamon Apple Jelly last week! It is absolutely wonderful on hot muffins. It gelled perfectly and the color is beautiful.
I am starting to get the hang of this canning thing....I think. At least with jelly. I'm still having a hard time getting my jams to set up nicely. My jams tend to be more of a nice berry syrup for waffles!
I put some in my antique jelly jars! Beautiful!
7 cups unsweetened bottled apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 teaspoons butter
1 cup red hot candies
9 cups sugar
Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving ¼-in headspace. Adjust caps. Process for 5 minutes in a boiling water bath. Yield about 13 half pints.
Cinnamon Apple Jelly Recipe by Taste of Home