1 Measure apple juice and cinnamon candies into an 8 quart saucepan.
2 Heat and stir to melt candies.
3 Measure sugar into aseperate bowl.
4 Stir in fruit pectin into fruit juice in saucepan.
5 Add butter.
6 Bring to a boil (rolling) stirring constantly.
7 Quickly stir in all sugar.
8 Return to full rolling boil and boil EXACTLY 1 minute, stirring constantly.
9 Remove from heat.
10 Skim off foam and ladle into pint jars leaving 0.125 inch head space.
11 Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
15 minutes (5 min prep, 10 min cooking)
7 pints
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