Red Hot Jelly - cooking recipe

Ingredients

2 c. apple juice
4 c. granulated sugar
1/2 tsp. margarine
1/3 c. red cinnamon candies
1 pouch (6 oz.) liquid pectin

Preparation

Wash and sterilize canning jars and lids.
In a large, heavy saucepan, combine juice and sugar.
Stir well.
Add margarine and candies.
Stirring constantly, bring to a rolling boil over high heat.
Stir in liquid pectin, stirring constantly.
Return to a rolling boil and boil 1 minute.
Remove from heat.
Skim foam from top of mixture with a large metal spoon.
Fill sterilized jars to within 1/4-inch of tops.
Wipe jar rims and seal jars.
Store in refrigerator.
Yield:
2 pints jelly.