Microwave Red Hot Apple Jelly

This apple jelly gets its gorgeous ruby color and cinnamon kick from an unexpected ingredient: Red Hot cinnamon candies. They melt into the hot jelly, turning what would be plain apple juice jelly into something that tastes like apple cider on a cold fall night.

The whole thing happens in the microwave, which makes it a great entry point for first-time canners. No standing over a hot stove stirring for ages. Combine apple juice and dry pectin in a microwave-safe bowl, bring to a boil (about 12 to 14 minutes on high), stir in the sugar and Red Hots, then return to a rolling boil for one more minute. That’s the entire cooking process.

The Red Hots dissolve completely during that second boil, distributing cinnamon flavor and color evenly throughout the jelly. The pectin and sugar do the rest, setting the liquid into a firm, spreadable gel as it cools in the jars.

Still process the jars in a proper boiling water bath for 5 minutes. The microwave handles the cooking, not the canning. That water bath seal is what makes this shelf-stable.

Kitchen Tips

• Use a 3-quart bowl minimum. The mixture bubbles up aggressively during the rolling boil and will overflow a smaller vessel.
• Stir twice during the first microwave session to distribute the pectin evenly and prevent hot spots.
• Skim foam off the top before jarring. Foam won’t hurt anything but it makes the jelly look cloudy.
• Sterilize jars before filling. Run them through the dishwasher or submerge in boiling water for 10 minutes.

Variations

• Skip the Red Hots and add a cinnamon stick to the juice for a milder, more natural cinnamon flavor.
• Use cider instead of apple juice for a deeper, more complex apple flavor.
• Add a tablespoon of bourbon before jarring for a boozy, adult version (it cooks off mostly during processing).