Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
Fill the water bath canner with water on a separate stove burner to prepare the jelly for the water bath.
In a large saucepan, combine the apple juice, candy and pectin. Bring to a full rolling boil over high heat, stirring continuously.
Stir in sugar, and then return to a full, rolling boil for a period of one minute.
Remove from the heat, skim off the foam. Ladle the mixture into six, hot and sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the rims.
Center the lids on the jars, screw on the bands until they are fingertip tight.
Place the jars into the hot water bath canner, ensuring that they are completely covered with water. Bring to a boil and process for 10-12 minutes. Remove the jars and cool.
Jelly can take up to 24 hours to set.