Apple Core And Peel Jelly Recipes

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APPLE CORE AND PEEL JELLY



Apple Core and Peel Jelly image

Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly.

Provided by Graden

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 64

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 31.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2 mg, Sugar 31 g

APPLE CORE AND PEELING JELLY



Apple Core and Peeling Jelly image

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.

Provided by UnknownChef86

Categories     Jellies

Time 40m

Yield 1 batch

Number Of Ingredients 5

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)

Steps:

  • Cook peelings and cores in 6 cups water for 20-30 minutes.
  • Strain through prepared cheesecloth or jelly bag.
  • Add water as needed, to strained juice, to obtain 7 cups liquid.
  • Add pectin (whisk works well) and bring to a rapid boil.
  • Add sugar, boil hard for 1 minute.
  • Note: If desired, food coloring can be added to juice for color.
  • Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

Nutrition Facts : Calories 8548.1, Fat 4.8, SaturatedFat 0.8, Sodium 188, Carbohydrate 2221.8, Fiber 69.8, Sugar 2080.1, Protein 7.2

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