4 cups of Apple Juice
1/2 cup Cinnamon Heart Candies
1 package Pectin
4 1/2 cups of Sugar
In a large saucepan, mix the juice, candies, and pectin. Bring it to a full boil, stirring constantly. Stir in the sugar and bring it back to a boil. Boil for about 2 minutes, stirring constantly. Remove from the heat and ladle into hot sterilized jars, leaving 1/4 inch of head space. Place the new lids on top of your jars and close them up with the metal bands until they’re just finger tight. Process in a boiling water canner for 5 minutes.
7 cups unsweetened bottled apple juice
1 package (1-3/4 ounces) powdered fruit pectin
2 teaspoons butter
1 cup red-hot candies
9 cups sugar
Place the apple juice in a large kettle. Stir in pectin and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in candies until dissolved. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour hot mixture into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. Yield: about 13 half-pints.