Apple Core and Peel Jelly recipe

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Ingredients

7 cups water
20 apple cores and peels, or more to taste
1 cup apple juice concentrate, thawed, or as needed
1 (1.75 ounce) package powdered fruit pectin
9 cups white sugar
1 drop red food coloring, or more as needed

Nutrition Info

121.9 calories
carbohydrate: 31.4 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: 2 mg
sugar: 31 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.

  2. Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

  3. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Recipe Yield

8 cups

Recipe Note

Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly.

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