Total Time
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.

Ingredients Nutrition

  • 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)


  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.


Most Helpful

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. ;-)

Jen H. September 26, 2004

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.

fluffymoonhair August 18, 2012

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.

gale 57 November 07, 2010

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