Candied Apple Jelly

Does that sound scrumptious or what?

It's easy, truly.  Even Dolly could do it.  However I won't allow it, as there could be fur in the jar.

If you have a lot of small gift giving to do at Xmas, then jelly is the answer.  It can be made ahead and stored until December.  And in case there are jelly snatchers in the house, may I suggest you re-label the box you're hiding it in.

Candied Apple Jelly Recipe
(borrowed from Taste of Home.com)

4 cups apple juice
1/2 cup Red Hots Candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Using a 4-cup glass measuring cup, pour in just 2 cups of apple juice and Red Hot candies.  Heat in microwave in 1-minute intervals, and stir after each minute until candies are dissolved.

In a large saucepan, combine the juice with dissolved candies, remaining apple juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool. Yield: about 6 half-pints. 

(Note:  In order to cut down on the foam, I added 1 tablespoon of butter.)

That's all there is to it.  If you need to hunt down jelly jars, Dollar General may still have some in stock . . . in the very back, on the top shelf.

Until then, keep stitchin' . . .