Apple Core and Peeling Jelly

UnknownChef86's Note:

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 batch

• 15 -20 medium tart apples, peelings and cores from
• 6 cups water (for cooking cores and peels)
• 1 (1 3/4 ounce) box dry pectin
• 9 cups sugar
• 1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional)

Directions:

1. Cook peelings and cores in 6 cups water for 20-30 minutes.
2. Strain through prepared cheesecloth or jelly bag.
3. Add water as needed, to strained juice, to obtain 7 cups liquid.
4. Add pectin (whisk works well) and bring to a rapid boil.
5. Add sugar, boil hard for 1 minute.
6. Note: If desired, food coloring can be added to juice for color.
7. Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

Reviews

[Jen H.]

I add apple juice instead of water. I also strain through a sieve so just the finest amount of pulp gets through. Somehow it just looks more like homemade. :-D If you boil for 2 minutes you will get a firmer jelly. I find the color to be pretty enough with out adding any dye. I agree this is an awesome way to use the cores and peels. I have been making it for a couple of years now. Great christmas presents. ;-)

[Cooking Mom of 7]

I made two batches of this. One batch set up pretty well but is still a bit "runny" and the other batch is still liquid. I plan to redo these using the recipe for Liquid Cement because the flavor is wonderful. From the runny batch, I will set a couple of jars back because its great on pancakes. I did add a couple of cinnamon sticks. The house smelled wonderful while I was making this. We are putting up some more applesauce this weekend and I plan on making more. I didn't really measure out the peels and cores I just sorta dumped in the scraps leftover from making applesauce but I had well over 7 cups of "juice" from each batch I did. I'm only giving it 4 stars because it didn't set up as well as jelly should.

[galponetta]

I actually used the apple jelly directions from the pectin box (less sugar) but used the peels and cores left from making apple sauce. I used a little cinnamon stick and a few drops of red food coloring. Thanks so much for the inspiration to make this economical jelly.