Blue Ribbon Candy Apple Jelly | Mrs. Wages

Blue Ribbon Candy Apple Jelly Recipe

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As a child I remember having cinnamon candy apples in the fall. So when I saw this recipe I thought I would try it!


  • Yields: 5 - half pints
Blue Ribbon Candy Apple Jelly | Mrs. Wages


4 cups apple juice

4 ½ cups granulated sugar

½ cup red hot cinnamon candy

6 Tbsp powdered fruit pectin


1Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2Measure sugar into dry container and set aside.

3Place measured apple juice, cinnamon candy and pectin into 6-quart or 8-quart saucepan.

4Place on medium-high heat. Stirring constantly, bring mixture to a full boil (a boil that cannot be stirred down) and boil for 1 minute. All at once, quickly stir in premeasured sugar, stir constantly and return to a full boil for 1 minute. Do not overcook pectin as it may break down and prevent gelling.

5Remove from heat and skim off foam.

6Quickly ladle jelly into hot jar, preparing one jar at a time. Leave 1⁄4-inch headspace at the top. Remove bubbles using a silicone (non-metal) spatula, gently mix the contents to break up any existing bubbles in mixture. Do this about three times to break up bubbles on sides of the jar. Skim off any bubbles that form on top and side off jars. Readjust headspace if necessary. Use a clean damp cloth to wipe any spilled jam from rims and threads of jars. Cover with hot lids and tighten rings firmly.

7Set hot jars on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return to boiling. Process for 10 minutes, (begin timer when water has returned to a boil). At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.

8Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool.

9When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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