Apple Core and Peel Jelly

For apple core and peel jelly, just simmer leftover apple peels and cores in a pot of water and you're on your way to canning some delicious apple jelly.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 122 Calories

Ingredients

• 7 cups water
• 9 cups white sugar
• 1 (1.75 ounce) package powdered fruit pectin
• 1 drop red food coloring, or more as needed
• 20 apple cores and peels, or more to taste
• 1 cup apple juice concentrate, thawed, or as needed

Recipe Instructions

Step 1

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Step 2

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

Step 3

Place water, apple cores, and apple peels in a large pot; bring to a simmer. Cook for 25 minutes. Strain liquid through a cheesecloth-lined sieve set over a separate large pot. Discard solids.

Step 4

Pour in enough apple juice to equal 7 cups liquid. Add pectin; bring to a rapid boil. Add sugar; continue boiling for 1 minute. Remove from heat; add food coloring.

Step 5

Meanwhile, inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.

Step 6

Pour jelly into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.