Apple Scrap Jelly

Patricia Carter-Thompson Recipe

By Patricia Carter-Thompson pixie3lf

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.


Recipe Rating:
 2 Ratings

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.