After baking your pie, don’t throw away the apple peelings and cores! Make a lovely apple jelly using them.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs 10 mins |
| Servings: | 64 |
| Yield: | 8 cups |
Ingredients
- 7 cups water
- 20 apple cores and peels, or more to taste
- 1 cup apple juice concentrate, thawed, or as needed
- 1 (1.75 ounce) package powdered fruit pectin
- 9 cups white sugar
- 1 drop red food coloring, or more as needed
Instructions
- Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
- Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. 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.
- 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.