Apple Core and Peeling Jelly

Recipe by UnknownChef86
READY IN: 40mins
YIELD: 1 batch
UNITS: US

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)
Advertisement

DIRECTIONS

  • 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.
Advertisement