Recipe: Red Hot Valentine Jelly and Microwave Red Hot Jelly (Ball Blue Book)

Hi, I found two recipes for jellies using red hots in my files. One from the Ball Blue Book that is made in the microwave and the other is made using conventional methods. Hope this helps you out. Enjoy!

RED HOT VALENTINE JELLY

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

Wash and sterilize canning jars and lids.

In large heavy saucepan combine juice and sugar. Stir well. Add margarine and candies. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin, return to a rolling boil, stirring constantly and boil 1 minute.

Remove from heat. Skim foam from top of mixture with large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims and seal jars.

Process in a simmering hot water bath at 190 degrees for 10 minutes. Cool in a draft free area. Check seals. Store in a cool, dark, dry place.

Serve on toast or English muffins topped with cream cheese.

Makes 4 half pint jars of jelly.

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MICROWAVE RED HOT APPLE JELLY
Source: Ball Blue Book
Makes 6 half pints

4 cups bottled apple juice
1 pkg. powdered pectin
4 cups sugar
1/4 cup red hot cinnamon candies

Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes). Stir twice.

Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute.

Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4-inch headspace. Adjust caps.

Process at 190 degrees F. for 10 minutes in a simmering hot water bath. Do not attempt to process in microwave oven.