Apple Cinnamon Jelly

Apple Cinnamon Jelly
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4 cups apple juice
5 cups sugar
1 box fruit pectin
1/2 cup Red Hots candy
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Measure sugar; set aside. Stir pectin into apple juice. Add red hots and let them melt. Bring to a full boil over high heat, stirring constantly. Add sugar all at once; stir. Return to full rolling boil. Boil hard for one minute; stirring constantly. Remove from heat. Skim foam if necessary. Carefully ladle into hot sterilized jars, leaving 1/4 inch headspace. Adjust the caps. Process for 10 minutes in a boiling water canner. Remove jars from canner. Let jelly cool for 12-24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be stored in the refrigerator.
Note: These make really nice Christmas gifts, as the jelly is a very pretty red.