So I started canning for the first time this past summer. My dad was giving me bags and bags of zucchini out of his garden every single time I saw him (I’m talking probably 25-30 lbs a bag and I saw him every weekend!) and I didn’t know what the heck to do with it! I had zucchini coming out of my ears, nose and every other orifice that is not appropriate to mention here! So I googled some recipes on what I could do with those doggone squash and up came a recipe for Zucchini Bread and Butter pickles (I will post that recipe soon). I thought, what the hell, may as well give canning a try!
Turns out I absolutely loved it and have been canning like crazy ever since. I tried dill zucchini pickles, pickled okra, pickled green beans, some AWESOME peach jalapeno jam and all the jelly recipes I can find. This recipe for Candy Apple Jelly just sounded delicious and I served it at my Christmas dinner. I’m not sure where I found the recipe but here it is!
Candy Apple Jelly
4 Cups apple juice 1/2 Cup red hot candies
1 (1.75 oz) package powdered pectin 4 1/2 cups sugar
In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, return to a full rolling boil. Boil for 2 minutes; stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath.