Make this easy 5 ingredient recipe for Crock-Pot Candy Cane Jelly and give it as gifts at the holidays to friends, family, neighbors and co-workers!
Crock-Pot Candy Cane Jelly
While making this I thought “what would I use this on”. The answer: dip pretzels in it or mix in with ice cream. Even on crackers!
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| Servings | 100Servings |
| Prep Time | 30Minutes |
| Cook Time | 9Hours |
- 12 Large Apples Washed And Chopped (See Note)
- 6 Cups Water
- 12 Small Candy Canes Unwrapped And Crushed
- 4 Cups Granulated Sugar
- 1 Box Sure Jell Powdered Pectin
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Ingredients
Servings: Servings
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- Add apples and water to a 6 quart or larger slow cooker.
- Cover and cook until apples are mushy (about 6 to 7 hours on LOW).
- Line a colander with cheesecloth and place colander over a larger bowl and strain apple mixture. Gently squeezing the apple mixture to release as much juice as possible from the apples.
- Measure out 6 cups of the apple juice and add back into the slow cooker. Recover and cook for 1 hour on HIGH.
- Add unwrapped candy canes and sugar to the slow cooker and stir until candy canes are fully melted.
- Recover and cook for an additional 30 minutes on HIGH heat.
- Add Sur-Jell pectin and stir until dissolved.
- Transfer liquid to a large pan and cook on the stove-top on HIGH heat until mixture comes to a rolling boil.
- Test mixture on spoon to see if it gels.
- Ladle hot jelly into sterilized pint sized canning jars. Wipe rims of jars with a clean cloth and put lids and rings on jars. Screwing rings on until just finger tight.
- Process jars in a water bath canner for 5 minutes (increasing time if you are located above sea level).
Don't have a plethora of fresh apples that you need to use up and want to skip making your own homemade apple juice? You can skip the apples and water and cooking and straining bit of this recipe and just use apple juice from the grocery store!
For water bath canning instructions and tips we recommend checking out this article on the Ball Fresh Preserving website on how to can jelly and preserves: Make And Preserve Jam & Jelly!
Check out this guide for Adjusting For High Altitude Canning.
I am trying to make this recipe. I selected a bag of red delicious apples and cooked them on low for 6 hours in my crockpot. They are currently giving up their juice. But I don’t see how I will get 6 cups of juice as their is not even 6 cups in total. Can I use regular store-bought apple juice to get me to the 6 cups? Can’t wait to try it!
My bad! I just realized I was supposed to add 6 cups of water to the apples!
It happens…trust me it happens.
I was wondering, since you didn’t say, how many jars this makes and did you use pints or jelly jars?
Yes how many jars does this make & what size jars?
Also why do you say there is no need to water bath these?
Wow. I can not believe it has been 5 years since I made this recipe. Seems like yesterday. I am not sure why I said “no water bath” except that was the way my grandma taught me to make jelly. I would now say to water bath these based on apple jelly in the Blue Book. And if I remember correctly I got 6-8 jelly jars out of this recipe.
What type of pectin do I use? Liquid or powdered? And why size of jars?
In this recipe you will use powdered pectin and can in 8 ounce jelly jars.