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."
photo by earthruled7 photo by earthruled7
photo by earthruled7
photo by paulcmiller photo by paulcmiller
photo by earthruled7 photo by earthruled7
photo by keshiacarswell photo by keshiacarswell
photo by earthruled7 photo by earthruled7
Ready In:
1 batch


  • 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.

Questions & Replies

  1. Have any of you ended up a gorgeous color without adding any artificial food coloring? I made mine with Jonathans, and the color is a gorgeous red that naturally developed from the peels.
    • Review photo by paulcmiller
  2. What does that 5 minute warm water soak mean. After the jelly is in the jars do they just sit in warm water for 5 minutes? Why?
  3. Made this yesterday and this morning still not jelled. Tries again by adding more pectin and reboiling and canning. Still pretty liquid. How long does it take to jell. Followed instructions and have made 4 different kinds over the last few weeks and this is the only one that has not turned out. Thanks for any help I can get . Elaine


  1. 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. ;-)
  2. Wow, this tastes really good. I used the cores & peels from 8 lbs of apples with 4 c water, 2 c apple cider. Then once I measured the juice added about half a cup butterscotch schnapps and the rest water to make 7c juice. Then as someone else suggested 1 TBSP cinnamon, 1 tsp nutmeg, and 1/2 tsp cardamom. It looks like caramel and tastes divine. It made 5.5 pints for me.
  3. 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.
  4. 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.
  5. I am going to go ahead and give this a rating now since I still need to give it time to set, but have already tasted it and ohhh my goodness! I did alter it just a bit since I wanted to give this in Christmas Baskets, I added 1 tsp each of cinnamon, nutmeg, and ground cloves. It is so great being able to use what I would normally throw away, and after draining the juices from it I felt comfortable that putting it into the compost pit would be safe and I wouldn't have a bunch of apple trees growing there come spring. Thank You for a wonderful recipe.


  1. I doubled the pectin.
  2. This turned out great. I love that I can use the peels and cores...because my children don't eat the skins of apples yet so I can freeze them until I use them. Today though I used fresh ones because I was canning and it just made sense. I got 6 pints and a bit in the pan left over to taste. I ran it through a sieve so it was not as clear. I added 1 t. nutmeg, 1 T. cinnamon, 1/2 c. redhots, and 61/2 c. sugar. I kept the pectin the same though it was the no sugar needed kind (pink box). I boiled it for 2 min, and it is jelling very nicely. Great flavor. Thank you for a wonderful way to increase my will be great at Christmas as a gift. Third batch...this time no red hots, instead used 6 1/2 c. sugar and replaced 4 c. of the water with apple raspberry juice. The color is still pretty though not as red.
  3. So far so good. I'll update after it has cooled down, but so far I am very happy with this. I just loved how easy it was. I ended up with 12 8oz jars and a smallish tub to eat right away. I didnot use any coloring and like it was suggested by another user I used juice in place of the water used in the second step. My son and I fought over the pot and spoon it was so tasty! Thanks for sharing this treat!
  4. This was my first jelly & it tastes delicious and not too hard to make. I used apple juice instead of water. I thought is a little to sweet, so next time I may cut back on the sugar (depending on the apples). I also found that it was a little too liquidy. Next time I will try with only 6 cups of liquid in all.
  5. 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. ;-)


<style>body { background: url(""); background-repeat: repeat; }</style> <img src=> <b><i>Jesus is my Lord, Savior, Brother, Friend. He is the sunshine of my life, the joy in my heart and the air that I breathe. It's because of His love, grace and mercy that I have hope for the future... and I look forward to seeing Him face-to-face.</i></b> <img src=> I love to "experiment" in cooking, and I'm pretty good at it. But sometimes my family gets a wee bit exasperated at not knowing what's for dinner. 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Jellies, Jams, etc.</a></li> by JellyQueen <li><a href="">#1 - The Best of Zaar</a></li> by Marg @ Cayman Designs <li><a href="">Canning & Such</a></li> by kdp <li><a href="">Wooden Skewer Recipes</a></li> by *Pixie* <li><a href="">Let Me OUTTA here!!!!!</a></li> by LAURIE <li><a href="">Cast Iron Cooking</a></li> by Grandmaof1 <li><a href="">Chicken Cookbook</a></li> by Lvs2Cook <li><a href="">Tried and True</a></li> by Tornado Ali <li><a href="">Medicate Me</a></li> by eebrag <li><a href="">From 2 Live Jews to Youse!</a></li> by The Whimsical 2 <li><a href="">Drink, Drank, NOT Drunk</a></li> by The Whimsical 2 <li><a href="">Substitutions</a></li> by CaramelPie <li><a href="">Company's Coming</a></li> by Lennie <li><a href="">Almost Too Beautiful to Eat</a></li> by eebrag <li><a href="">Burgers--Never to Meat Again</a></li> by eebrag <li><a href="">Camping</a></li> by eebrag <li><a href="">Thirsty?</a></li> by MommyMakes <li><a href="">Canning Recipes</a></li> by bikerchick <li><a href="">Australian/New Zealand classics</a></li> by JanS ...along with a few of my favorite Zaar chef pages, particularly when they have too many cookbooks to list here! 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