Cinnamon Candy Jelly

There are numerous recipes on the internet for cinnamon Candy Jelly. Most of them use apple juice rather than water. My Mother made her jelly a little different and used this as a tradition for breakfast. Never did see it used on anything but french toast.

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Cinnamon Candy Jelly

Ingredients:

12 ounces cinnamon candy

3 cups sugar

4 cups water

1 bottle Certo

Instructions:

1. Add the water, red hot candies, and Certo to a large saucepan. Stir to mix well. Turn on the heat and bring the mixture to a boil, stirring frequently. Do not allow the candies to stick to the bottom of the pan. The candies will melt and the entire mixture will turn a brilliant red color.

2. Once the jelly starts to boil, add the 4 ½ cups of sugar, stirring thoroughly to dissolve the sugar. The jelly will thicken considerably once the sugar is added. Bring the mixture back to a rolling boil, and boil for 2 minutes.

3. Ladle off any foam or undissolved candies, and fill each prepared jar, leaving ¼” headspace in each jar.

4. Apply the lids and tighten the rings, and place the jars into the boiling water bath. Ensure that each jar is covered by 2” of boiling water, and process for 10 minutes. Remove the jars from the hot water bath with the jar lifter and set on the a towel to cool.