Patricia Carter-Thompson Recipe

Apple Scrap Jelly

By Patricia Carter-Thompson pixie3lf


Recipe Rating:
 2 Ratings

Patricia's Story

Fall is my favorite time of year because it's apple season. I typically buy 1 bushel of apples per year and use them to make apple sauce, apple butter and apple jelly. I use all of the apple so to speak.

Ingredients

APPLE JUICE
the peelings and cores of your apples from making apple sauce
water to cover
TO MAKE JELLY
32 qt
apple juice
9 c
sugar
3 box
of pectin
OPTIONAL SPICES
cinnamon sticks (optional)

Directions Step-By-Step

1
place the peels and cores from making apple sauce into a stock pot and cover with water. Boil for 30 min
2
Drain juice through cheese cloth in a sieve
3
pour juice back into pot add sugar bring to boil. IF you are going to make spiced jelly place cinnamon sticks into a cheese cloth bag or tea ball and boil with the juice boil for 10 min
4
stir in pectin and bring to rolling boil. Boil hard for 1 full minuet
5
pour into clean hot jars
6
place lids and bands onto jars and boil in hot water bath for 10 minuets
7
remove jars from water and cool upside down on towels

About this Recipe



  • Comments

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  • user
    Lynda England lucylynn47 - Oct 27, 2013
    Say, I made this and it turned out wonderful. Thankyou so much for posting it. I always feel guilty for throwing out all the peelings and this is the perfect solution. My family really loved the flavor I got out of this. I did add a handful of red hots to help the taste and they worked out perfect.