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

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. Fill jars to within 1/4 inch of tops. Wipe jar rims and seal jars. Yield 4 half pint jars of jelly.