Apple Core and Peeling Jelly

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.

• Ready In: 40 mins
• Yields: 1 batch

Ingredients

• 15 -20  medium tart apples, peelings and cores from
• 6  cups water (for cooking cores and peels)
• 1 (1 3/4ounce) 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.