Red Hot Apple Jelly
Bring a touch of nostalgia and a vibrant burst of flavor to your pantry with this Red Hot Apple Jelly recipe—a sweet and spicy twist on traditional apple jelly that’s irresistibly unique. Combining the crisp, natural essence of unsweetened apple juice with the bold, cinnamon kick of classic Red Hot candies, this jelly is a delightful treat for your taste buds. Its ruby-red hue and glossy finish make it as visually stunning as it is delicious. Perfect for slathering on toast, pairing with soft cheeses, or adding a zesty pop to your holiday charcuterie board, this homemade jelly is simple to prepare and makes an impressive gift for friends and family. With minimal prep time and easy canning instructions, this small-batch recipe is the perfect way to savor the warmth of cinnamon and the sweetness of apples year-round.
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Recipe Information
Ingredients
- 4 cups Apple juice (unsweetened)
- 4 cups Granulated sugar
- 1 cup Red cinnamon candies (Red Hots)
- 3 ounces Liquid pectin
Instructions
Prepare sterilized jars and lids by washing them in warm, soapy water and placing the jars in a 225°F (110°C) oven or a hot water bath to sterilize. Keep lids in simmering water until ready to use.
In a large, heavy-bottomed pot, combine the apple juice, granulated sugar, and red cinnamon candies (Red Hots). Stir to dissolve the sugar and candies.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure everything is fully dissolved.
Once the mixture is boiling and the candies are melted, remove the pot from the heat and quickly stir in the liquid pectin.
Return the pot to the stove and bring it back to a rolling boil. Boil vigorously for 1 minute, stirring constantly.
Remove the pot from the heat and skim off any foam using a metal spoon.
Carefully ladle the hot jelly into the prepared jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
Place the lids on the jars and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
Remove the jars from the water bath and allow them to cool completely on a towel-lined countertop. Listen for the 'ping' sound to confirm the jars have sealed.
Label the jars with the date and store them in a cool, dark place for up to one year. Refrigerate any jar once opened.
Nutrition Facts
Calories |
4445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 1147.4 g | 417% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1118.1 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 1000 mg | 21% | |
*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.
