Recipe by UnknownChef86
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.
Top Review by 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. ;-)
- 15-20 medium tart apples, peelings and cores from
- 1419.54 ml water (for cooking cores and peels)
- 49.61 g box dry pectin
- 2129.31 ml sugar
- 0.06-0.13 ml red food coloring (or 1 drop each of yellow and blue food coloring) (optional)
Directions See How It's Made
- 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.