Candy Apple Jelly
Transform your pantry essentials into a sweet, nostalgic treat with this Candy Apple Jelly recipe, an irresistible twist on classic apple preserves. Combining the natural sweetness of unsweetened apple juice with the warm spice of cinnamon sticks, this jelly achieves its signature "candy apple" charm with a splash of red food coloring and a hint of citrusy brightness from freshly squeezed lemon juice. The addition of liquid pectin ensures a perfectly smooth and spreadable texture, ideal for toast, pastries, or even as a glaze for roasted meats. With minimal prep time and a shelf life of up to a year, this homemade jelly is a delightful way to bring a pop of color and seasonal flavor to your kitchen. Perfect for gifting or enjoying yourself, it’s an easy canning project that promises big payoff in flavor and presentation!
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Recipe Information
Ingredients
- 4 cups Apple juice (unsweetened)
- 3 cups Granulated sugar
- 3 ounces Liquid pectin
- 3 drops Red food coloring (optional)
- 2 sticks Cinnamon sticks
- 2 tablespoons Lemon juice (freshly squeezed)
Instructions
Prepare your jars by washing them with warm, soapy water and sterilizing them either in boiling water or in the dishwasher on the hottest cycle. Ensure lids are clean and ready.
In a large saucepan, combine the apple juice and cinnamon sticks. Bring the mixture to a boil over medium-high heat and let it simmer for 5 minutes to infuse the flavor.
Remove the cinnamon sticks and add the granulated sugar to the apple juice. Stir continuously until the sugar has completely dissolved.
Add the lemon juice and, if desired, the red food coloring to give your jelly a vibrant candy-apple hue. Stir well to combine.
Raise the heat to high and bring the mixture to a rapid boil. Add the liquid pectin while stirring constantly and continue boiling for 4-5 minutes. The liquid should begin to thicken slightly.
To test if the jelly is ready, dip a cold spoon into the mixture and let it cool for a few seconds — it should form a thick, jelly-like consistency as it drips off.
Carefully ladle the hot jelly into your prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth and seal the jars with lids and bands.
Process the jars in a boiling water canner for 10 minutes. Adjust the time for your altitude, if necessary.
Remove the jars from the canner and let them cool completely on a towel or rack. Check that the lids have sealed properly — they should not flex when pressed in the center.
Store the sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 719.6 g | 262% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 697.0 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
