7 cups apple juice
1 cup red cinnamon candies
8 cups granulated sugar
1 box Sure Jell Fruit Pectin
1/2 teaspoon butter or margarine

Measure apple juice and cinnamon candies into 6 or 8−quart saucepan.
Prepare jars by placing jars on a rack in a canner or large sauce pot of boiling water. The water should cover the jars by 1 to 2 inches. Cover the canner and bring water to a boil; boil 10 minutes. Remove the jars from the canner. Let jars stand to cool. Check seals. Measure sugar into separate bowl. Stir fruit pectin into fruit juice in saucepan. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two−piece lids. Seal and put into a boiling water bath for 5 minutes.