Apple Core And Peel Jelly Recipes

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.

Steps:

• Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
• Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
• Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
• Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.
• Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.