Zutaten für Candy Apple Jelly
- 6 cups apple juice
- Red Cinnamon Candies
- White Sugar
- Pectin
- 1/2 cup (1 stick) unsalted butter
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Zubereitung von Candy Apple Jelly
- Measure 6 cups of apple juice and 2 cups of cinnamon candies into an 8-quart saucepan.
- Heat over medium heat, stirring frequently, until the candies are completely melted and the mixture is smooth.
- In a separate bowl, measure 4 cups of granulated sugar.
- Stir in 1 package (1 3/4 oz) of liquid fruit pectin into the apple juice mixture in the saucepan.
- Add 1/2 cup (1 stick) of unsalted butter.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
- Quickly stir in all 4 cups of sugar.
- Return to a full rolling boil and boil exactly 1 minute, stirring constantly and vigorously.
- Remove from heat immediately.
- Skim off any foam from the surface.
- Ladle the hot jelly into prepared pint jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet. Adjust processing time according to your altitude if necessary (consult a canning guide for altitude adjustments).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1007g
Fat
1g
Carbs
87g
