Combine juice, food coloring, and pectin in large saucepan. Bring to a full boil. Add sugar. Stir until dissolved. Return to a boil and boil for 2 minutes. Remove from heat; skim. Pour into hot, sterilized jars. Seal. Makes about 7 pints.
Variations: Cinnamon-apple jelly can be made by adding 1/3 cup red cinnamon candies with sugar.
Spiced mint apple jelly can be made by substituting 5 drops of green food coloring for the red. Then tie 1 Tbsp. whole cloves in muslin bag; add bag to the juice and pectin. Remove bag after cooking; then add 1/2 tsp peppermint extract.
By Sandy from Graettinger, IA
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