There’s something truly magical about turning simple ingredients into a jar of pure delight. This Candy Apple Jelly is a perfect example – it takes the classic comfort of apple and infuses it with a surprising, playful kick from red hot candies. The result is a vibrant, sweet, and subtly spicy jelly that’s utterly irresistible, bringing a unique blend of flavors to your breakfast table or your favorite desserts.
Why I Love This Recipe
I’m always excited to find recipes that offer a fun, unexpected twist on traditional favorites, and this Candy Apple Jelly does exactly that. What I particularly love about it is the way the familiar taste of apple juice transforms with the addition of the red hot candies, creating a warm, cinnamon-spiced sweetness with just a hint of heat. It’s a flavor combination that’s both nostalgic and exciting.
It’s also incredibly rewarding to make your own jellies. The process is straightforward, and the result is a beautiful, clear, jewel-toned spread that makes for a fantastic homemade gift or a special treat for your family. Plus, the aroma that fills your kitchen as it cooks is absolutely divine, signaling that something delicious is in the making!
Ingredients
To make this delightful Candy Apple Jelly, you’ll need just a few key ingredients:
- 4 cups no sugar added apple juice
- 1/2 cup red hot candies
- 1 package fruit pectin (powdered, 1.75 oz / 49g)
- 4 1/2 cups sugar
Swaps and Notes
- Apple Juice: Using “no sugar added” apple juice is important since you’ll be adding a significant amount of sugar later. Any unsweetened apple juice will work.
- Red Hot Candies: These are essential for the “candy apple” flavor and subtle heat. Do not substitute them. They melt down to infuse the jelly with their iconic cinnamon warmth and a touch of red color.
- Fruit Pectin: A standard 1.75-ounce (or 49g) package of powdered fruit pectin is crucial for the jelly to set properly. Do not use liquid pectin, as the ratios for sugar and liquid are different.
- Sugar: The amount of sugar might seem high, but it’s necessary for the jelly to set correctly with the pectin and to act as a preservative. Do not reduce the sugar unless you are using a low-sugar or no-sugar pectin, which would require different instructions.
- Sterilized Jars: While not an ingredient, ensuring your jars are properly sterilized is vital for safe canning and proper sealing.
List of Steps for the Recipe
- Prepare Initial Mixture: In a large, heavy-bottomed pot (at least 6-8 quart capacity to prevent boil-overs), combine the no sugar added apple juice, red hot candies, and the package of fruit pectin. Stir everything together well.
- Boil and Melt Candies: Bring this mixture to a full rolling boil over high heat, stirring constantly. Continue stirring and boiling vigorously for about 1 minute to ensure the pectin is activated and the red hot candies begin to dissolve into the liquid.
- Add Sugar and Second Boil: Once it’s bubbling away at a full boil, stir in the sugar all at once. Keep the heat high and bring the mixture back to a full, rolling boil that cannot be stirred down. Let it cook for exactly 2 minutes at this vigorous boil, still stirring constantly to ensure the sugar fully dissolves and the candy goodness melts completely into the mix. This intense boiling time is crucial for the jelly to set.
- Skim Foam: After boiling for 2 minutes, immediately take the pot off the heat. Using a large spoon or ladle, skim off any foam or undissolved candy bits that may have floated to the top. This will help keep your finished jelly nice and clear.
- Fill Sterilized Jars: Carefully pour the hot jelly into your sterilized glass jars (hot jars are recommended to prevent thermal shock). Use a canning funnel for neatness. Make sure to leave about 1/4 inch of headspace (the space between the jelly and the rim of the jar). It’s key to leave that headspace for the jelly to settle and for a proper vacuum seal to form.
- Seal Jars: Wipe down the jar rims thoroughly with a clean, damp cloth to ensure there’s no jelly residue that could prevent a seal. Then, apply the new, clean lids and screw on the bands securely until fingertip-tight.
- Process Jars: Finally, process the filled and sealed jars in a boiling water bath for 5 minutes. Place jars on a rack in a large pot, cover with at least 1-2 inches of boiling water, cover the pot, and boil for the specified time. This step helps to seal everything properly, creating a vacuum seal so your jelly stays fresh and tasty on the pantry shelf. Carefully remove jars from the hot water and let them cool undisturbed on a towel-lined counter for 12-24 hours. Check seals (lids should be concave) before storing.
Enjoy this delightful Candy Apple Jelly on your breakfast table!
Tips for Success
- Read Pectin Instructions: Always follow the specific instructions on your pectin package, as slight variations can exist between brands.
- Full Rolling Boil: Ensure the jelly reaches and maintains a full rolling boil that cannot be stirred down before adding sugar, and again after, for proper setting.
- Stir Constantly: Continuous stirring helps dissolve the sugar and prevents scorching.
- Proper Headspace: Leaving 1/4 inch of headspace is important for safe canning and proper sealing.
- Sterilize Jars: This is crucial for shelf stability and preventing spoilage. You can sterilize jars by boiling them for 10 minutes or running them through a hot dishwasher cycle. Lids should be simmered.
- Cool Undisturbed: Let the jars cool completely on the counter without moving them. This helps them seal properly. You’ll hear distinct “pops” as they seal!
Serving Suggestions and Pairings
This Candy Apple Jelly is wonderfully versatile and adds a unique twist to many dishes:
- Toast & Breakfast: The most obvious choice! Spread it generously on toast, English muffins, biscuits, pancakes, waffles, or crepes.
- Peanut Butter & Jelly: Elevate your classic PB&J sandwich with this unique jelly!
- Dessert Topping: Drizzle it over vanilla ice cream, plain cheesecake, or panna cotta for a sweet and spicy kick.
- Baked Goods: Use it as a filling for tarts, pastries, or thumbprint cookies. It could even be brushed over roasted apples for extra shine and flavor.
- Savory Pairings: Don’t limit it to sweets! A small amount can be a surprising glaze for roasted pork or chicken, or served with sharp cheeses on a cheese board.
- Fall Flavors: This jelly perfectly complements other fall-inspired treats like These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form or This Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
Storage and Leftover Tips
Once properly processed in a boiling water bath and sealed, jars of Candy Apple Jelly can be stored in a cool, dark place (like a pantry) for up to 1 year. Once a jar is opened, it must be refrigerated and should be consumed within 3-4 weeks.
If you choose not to water bath process the jelly, it must be stored in the refrigerator from the start and will keep for about 2-3 weeks.
More Recipes You Will Love
If you enjoyed the sweet, comforting flavors and the joy of homemade preserves, you’ll likely love these other delicious recipes from Chef Maniac:
- For a refreshing drink that complements sweet treats, check out This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
- If you’re a fan of no-bake desserts with a seasonal twist, try This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat.
- And for another wonderful make-ahead dessert perfect for holidays, don’t miss These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
Final Thoughts
This Candy Apple Jelly is a delightful blend of sweet and spicy, offering a unique and incredibly satisfying flavor experience. It’s a wonderful way to capture a bit of playful nostalgia in a jar, perfect for elevating everyday meals or adding a special touch to your desserts. Get ready to fall in love with this vibrant, homemade spread!
Did you make this unique jelly? What other unexpected candy flavors do you think would work in a jam? Share your thoughts and ideas in the comments below! And for more amazing recipes that bring joy and flavor to your table, be sure to follow Chef Maniac and Jason Griffith.
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