Reviewed: Nov. 26, 2009

This jelly is really good but we discovered that it sets better if it is cooked longer and on medium heat rather than high heat. The batches that were made cooking on high did not set as well as the batches made on medium heat. We found that if you cooked it for 15-20 minutes (after adding the sugar) at a boil over medium heat that the results were much better. VERY YUMMY though - a wonderful sweet surprise. If it doesn't set as jelly it's great as a pancake syrup or over ice cream

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Pam

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Lemoore, California, USA

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Reviewed: Sep. 25, 2009

The cinnamon is a bit strong, and there isn't nearly enough pectin. I added another half a package when mine didn't look like it was going to set up (I tested with an ice cold spoon) and the jelly is still soupy.

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talyn

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Reviewed: Sep. 8, 2009

This is the first time that I have made jelly. It was easy and turned out wonderful. Good for Christmas because of color (red), but when I think of fall, I think apples. This is perfect. I wouldn't change a thing.

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Tnlady

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Reviewed: Dec. 19, 2008

This is a wonderful recipe. I cut out the red hots and add a dash of cinnamon. I will never run out of jelly again. I have fruit trees and a great recipe. works better than the recipe on the fruit pectin directions.

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amy latta

Cooking Level: Intermediate

Home Town: Blountsville, Alabama, USA

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Reviewed: Sep. 23, 2008

I must be an idiot, with all these fab reviews. I had to decrease the sugar in the recipe, with family sugar concerns. Well, it never did jell. Sigh! Well;, I guess I have apple syrup

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Julie

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Reviewed: Jun. 11, 2008

Tastes like the Christmas punch you can make in your crockpot with apple juice and red hots. The jam wouldn't gel when I halved the recipe; I'm not sure why.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 2, 2008

Very nice recipe. I made some small changes. We used an already sweetened apple/pear juice mixture left over from making fruit leather, and cut the quantity of red-hots in half for a lighter color we liked better. Still worked fine, which means this is a forgiving recipe; that's good to know. Delightful flavor and color. Very glad to have found this one.

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TREADE

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Reviewed: Nov. 18, 2007

Fantastic recipe and great Christmas gift idea!!! I thought I might have to add a couple of drops of red food coloring to achieve the color I wanted, but the recipe as is yielded both incredible color and clarity. First class recipe!!! It yielded me 14 half pints.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Dec. 19, 2006

I've been looking for this recipe for some time ... and finally someone posted it. Tho the ingredients seem a bit odd ... it makes a delightful addition to toast. Try it .. you will like it (if you like the powdered version of cinnamon/sugar toast).

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