Candy Apple Jelly

Directions

1. 1
   Wash apples and place in a large pot. If apples are small they can be put in the pot whole, if they are larger half or quarter them depending on their size. I use small apples fresh from the tree so I throw them in the pot whole.
2. 2
   Add 5 cups of water to the pot and bring to boil over high heat.
3. 3
   Reduce heat to simmer for 20 minutes until apples are soft. Mash the apples with a potato masher once they are soft enough.
4. 4
   Pour into a cheesecloth-lined colander over a bowl to separate juice. I use several J cloths to line my colander. (Just enough to cover the holes). Allow to drain for at least 2hrs without pressing or forcing juice from the apples for the clearest jelly.
5. 5
   I reserve the cooked apples and put them through a pulper to have apple sauce. I then discard the skins, seeds, and stems. Usually I have more than 5 lbs of apples so I can the juice in quart sealers so I can make jelly all winter.
6. 6
   In a large pot, combine 4 cups of the apple juice, candies, food colouring (if desired) and pectin. Bring to a full rolling boil over high heat, stirring constantly.
7. 7
   Stir in sugar; return to a full rolling boil that cannot be stirred down. Boil and stir 1 minute.
8. 8
   Remove from heat; skim off foam with a metal spoon.
9. 9
   Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Jars must be hot so that the hot jelly doesn't break the glass.
10. 10
    Wipe rims with a wet paper towel. Place metal lids on jars; screw on bands until resistance is just met, but don't over tighten.
11. 11
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes.
12. 12
    Remove jars and cool. Jelly may take up to 3 days to set so don't panic if it doesn't set right away. .