Apple Core and Peeling Jelly

5.00 (50)
⏱ 40 mins 🍽 1 batch 🏷 Jellies

This recipe offers a clever way to use apple scraps, turning cores and peelings into a delightful jelly. The process involves simmering the scraps to extract their flavour, then combining the juice with pectin and sugar. After a brief boil, the jelly is ready for canning. It's a wonderful method for reducing waste and creating a sweet, homemade preserve. The optional food colouring allows you to adjust the final appearance to your preference.

Apple Core and Peeling Jelly

Ingredients

  • 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)

Method

  1. Simmer the apple peelings and cores in 6 cups water for 20-30 minutes.
  2. Pass the cooked mixture through a jelly bag or prepared cheesecloth to strain it.
  3. If necessary, top up the strained juice with water until you have exactly 7 cups of liquid.
  4. Whisk in the dry pectin and place the liquid on the heat until it reaches a rolling boil.
  5. Stir in all the sugar and maintain a vigorous boil for 1 minute.
  6. At this stage, you may add 1-2 drops of red food colouring to the juice if you wish.
  7. Transfer the jelly to sterilised jars, leaving a 1/8" headspace, clean the rims, seal with lids and rings, and process in a water bath for 5 minutes.

Nutrition (per serving)

Sodium188000 mg

Recipe details

CategoryJellies
AuthorUnknownChef86