|Nutrition Facts (per serving)|
|Servings: 16 to 24|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 1g||3%|
|Total Sugars 36g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
"Something-for-nothing" recipes can't be beaten, and this is a favorite. The next time you're making apple pie or applesauce, save the cores and peels and turn them into this delicious jelly. Taking only four ingredients and some canning jars to make, this is a great apple jelly recipe. You can wait and make it later, or just go ahead and make it while that pie or applesauce is baking, and enjoy the wonderful aroma wafting throughout your house.
Spread the apple scrap jelly on toast, or a peanut butter sandwich. It's also great with brie and crackers.
“There are SO many recipes that’ll leave you with tons of apple skins and cores during the fall so you’re best off using them rather than just tossing them out. Don’t be worried if it doesn’t seem entirely thick off the bat, it’ll firm up after cooling.” —Noah Velush-Rogers
Peels and cores from 12 to 15 organic apples
1 gallon water
4 cups granulated sugar
1/2 cup freshly squeezed lemon juice
Steps to Make It
Gather the ingredients.
Put 3 half-pint jars into your canner and cover them with water. Bring to a boil and boil for 15 minutes to sterilize the jars.
Turn off the heat and add the canning lids to the hot water. Do not boil the lids or you will damage the adhesive rings on them.
While the jars are sterilizing, put the apple peels and cores into a large enameled or stainless steel pot. Add enough water to cover.
Bring to a boil and cook until the cores are mushy and the water level has reduced by half.
Strain out the apple scraps.
Measure the liquid, then return it to the pot. For every cup of apple liquid, add 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point (220 F). This may take up to 50 minutes depending on how much liquid you have.
Remove the sterilized jars and lids from the canner.
Ladle the jelly into the jars leaving 1/2-inch headspace. Screw on the 2-piece canning lids. Process in a boiling water bath for 5 minutes and enjoy!
- Tart apples have a higher pectin content than blandly sweet ones and will reach the gel point sooner.
- Including some peels from red apples will give your jelly a lovely blush color.
- Wash the apples thoroughly before using.