Prep 10 mins
Cook 30 mins
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.
- 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)
- Cook peelings and cores in 6 cups water for 20-30 minutes.
- Strain through prepared cheesecloth or jelly bag.
- Add water as needed, to strained juice, to obtain 7 cups liquid.
- Add pectin (whisk works well) and bring to a rapid boil.
- Add sugar, boil hard for 1 minute.
- Note: If desired, food coloring can be added to juice for color.
- Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
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. ;-)
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.
I made this jelly and the only thing I changed was to add cinnamon and it turned out fantastic.My husband informed me that is now his favorite jelly.He likes PB&J made with it and he says he looks forward to his lunch when I make this for him.He and I thank you.