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

Serve on toast or English muffins topped with cream cheese.

Wash and sterilize canning jars and lids. In large heavy saucepan combine juice and sugar. Stir well. Add butter 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" of tops. Wipe jar rims and seal jars. Yield: 4 half pint jars of jelly.