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    You are in: Home / Recipes / Apple Core and Peeling Jelly Recipe
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    Apple Core and Peeling Jelly

    Apple Core and Peeling Jelly. Photo by earthruled7

    1/6 Photos of Apple Core and Peeling Jelly

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    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.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

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

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    Ratings & Reviews:

    • on September 26, 2004

      55

      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. ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2012

      If you use a candy thermometer and boil, stirring constantly, until the jelly reaches 220 degrees, you can be certain your jelly will set. Also, you can keep a small saucer in the freezer and pour a teaspoon full of jelly on it to see if it sets up. If you can run your finger through it and leave a clean trail after 30 seconds or so, your jelly will set.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2011

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Apple Core and Peeling Jelly

    Serving Size: 1 (6003 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8548.1
     
    Calories from Fat 43
    43%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 187.9 mg
    7%
    Total Carbohydrate 2221.8 g
    740%
    Dietary Fiber 69.8 g
    279%
    Sugars 2080.0 g
    8320%
    Protein 7.2 g
    14%

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