2 c. apple juice
4 c. granulated sugar
1/2 tsp. butter
1/3 c. red cinnamon candies
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 one minute.

Remove from heat. Skim foam from top of mixture with large metal spoon. If candies did not melt completely, strain mixture. Fill sterilized jars to within 1/4-inch of tops. Wipe jar rims and seal jars. Yield: 4 half-pints of jelly.