Candy Apple Jelly

This candy apple jelly is a glossy, ruby red spread made from apple juice and little red cinnamon candies. It tastes like the shiny coating on a fairground candy apple, with sweet apple flavor and a warm cinnamon kick in every spoonful. It is made on the stovetop in one saucepan, needs no water bath or special canning gear, and keeps in the refrigerator for weeks. Spread it on toast, tuck it into warm biscuits, or spoon it over a block of cream cheese for an easy party snack.

Why You’ll Like This Candy Apple Jelly

The cinnamon candies do two jobs at once. They melt into the apple juice to give the jelly its bright red color, and they add a sweet, spicy cinnamon flavor that tastes just like a candy apple. A low- or no-sugar pectin lets the jelly set with only a small amount of added sugar, so the apple flavor stays clear and fresh.

• Small batch: makes about 2 small jars, perfect for trying a new flavor.
• No canning needed: this is a refrigerator jelly, so there is no water bath or sealing.
• Pantry ingredients: apple juice, cinnamon candies, sugar, lemon juice and pectin.
• Great for gifting: the deep red color looks beautiful in a little jar with a ribbon.

Ingredients for Candy Apple Jelly

• 2 cups unsweetened apple juice
• 1/4 cup cinnamon imperial candies (small red cinnamon candies)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp bottled lemon juice
• 2 tbsp low- or no-sugar pectin
• 1/8 tsp ground cinnamon

You will need a medium heavy-bottomed saucepan, a whisk, a metal spoon, a small plate chilled in the freezer, a ladle and 2 clean half-pint jars with lids. Makes about 2 cups.

Ingredient Notes

The apple juice: Use clear, unsweetened apple juice for a jelly that turns out bright and see-through. Cloudy cider works too, but the jelly will be less glossy.

The cinnamon candies: These small, hard red candies give the jelly its color and spicy flavor. Add a few extra if you like more heat.

The pectin: Low- or no-sugar pectin is important here. Regular pectin needs much more sugar to set, so it will not work with this small amount.

The lemon juice: Bottled lemon juice has a steady acidity, which helps the pectin set and keeps the flavor bright.

How to Make Candy Apple Jelly

Step by Step

1. Prepare. Wash the jars and lids in hot soapy water, rinse well and let them dry. Place a small plate in the freezer for testing the set later.
2. Mix the sugar and pectin. In a small bowl, whisk the sugar, pectin and ground cinnamon together. Mixing the pectin with sugar first keeps it from clumping in the juice.
3. Combine. Add the apple juice, water, lemon juice and cinnamon candies to the saucepan. Whisk in the sugar and pectin mixture until no dry lumps remain.
4. Melt the candies. Set the pan over medium heat and stir often as it warms. The candies will slowly dissolve and the liquid will turn a deep, clear red, about 5 to 8 minutes.
5. Boil. Turn the heat to medium-high and bring the mixture to a full rolling boil, one that keeps bubbling even while you stir. Boil hard for 1 to 2 minutes, stirring constantly, until it reaches about 220°F, or until the jelly drips off a cold metal spoon in a single sheet instead of separate drops.
6. Test the set. Spoon a few drops onto the chilled plate and return it to the freezer for 1 minute. Push the jelly with your finger. If it wrinkles, it is ready. If it stays runny, boil 1 minute more and test again.
7. Skim. Take the pan off the heat and skim any pink foam from the surface with a metal spoon.
8. Jar and cool. Ladle the hot jelly into the clean jars, leaving a little space at the top. Let cool at room temperature for about 1 hour, then cover and refrigerate. The jelly will firm up fully after about 24 hours in the refrigerator.

Tips for the Best Candy Apple Jelly

Stir Constantly at the Boil

Sugar and melted candy can scorch on the bottom of the pan. Keep stirring, especially once the mixture is boiling.

Use a Big Enough Pan

Jelly foams and rises as it boils. A saucepan that holds at least three times the liquid prevents messy boil-overs.

Trust the Cold Plate Test

Low-sugar jelly can look thin while hot. The plate test shows how it will set once cooled.

Be Patient With the Set

Some batches stay a little soft for the first few hours. Give the jelly a full day in the refrigerator before deciding it needs to be cooked again.

Variations

• Extra spicy: increase the cinnamon candies to 1/3 cup for a bolder cinnamon heat.
• Caramel apple: swap the granulated sugar for light brown sugar for a deeper, caramel-like flavor.
• Apple pie spice: replace the ground cinnamon with apple pie spice for a warm holiday flavor.
• Cider jelly: use fresh apple cider instead of juice for a richer, more rustic taste.
• Pepper jelly twist: add a pinch of red pepper flakes with the candies for a sweet and spicy spread.

Storage

Refrigerator: This is a refrigerator jelly and is not shelf-stable. Keep it covered in the refrigerator for up to 3 weeks. Always use a clean spoon to scoop it out.

Freezer: Freeze the jelly in freezer-safe jars, leaving about 1/2 inch of space at the top, for up to 6 months. Thaw overnight in the refrigerator and stir before using.

Serving ideas: Spread it on toast, biscuits, waffles or English muffins, swirl it into yogurt or oatmeal, use it as a glaze for pork chops or ham, or pour it over a block of cream cheese and serve with crackers.

Frequently Asked Questions

Can I can this jelly in a water bath?

This recipe is written as a refrigerator jelly and has not been tested for water-bath canning. Keep it in the refrigerator or freezer for safe storage.

Why is my candy apple jelly runny?

It usually was not boiled hard enough or long enough. Pour it back into the pan, bring it to a full rolling boil for 1 to 2 minutes, test on a cold plate, and jar it again.

Can I use regular pectin?

Regular pectin needs a large amount of sugar to set, so it will not work with only 1/4 cup sugar. Use low- or no-sugar pectin for this version.

What does candy apple jelly taste like?

It tastes like a cinnamon candy apple in spreadable form, sweet and fruity with a warm, slightly spicy cinnamon finish.