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well. Boil over high heat to 8 degrees F above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4inch head space. Adjust caps. Process 5 minutes in boiling water bath. Yield: about 6 half pints.
Red Hot Apple Jelly
5 pounds medium-ripe golden apples
5 cups water
1/2 cup lemon juice
1 (3/4 ounce) box red hot cinnamon candies
1 package powdered pectin
1 teaspoon butter or margarine
6 cups sugar
Sort and wash apples; remove stems and leaves but do not peel or core. Cut apples into small pieces. Combine apples and water in an eight-quart kettle; bring to a boil over high heat. Reduce heat and simmer 20 to 25 minutes or until fruit is soft. Extract juice.
Prepare home canning jars and
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