:max_bytes(150000):strip_icc()/Gelee_de_pommes_-4540855503--58157f905f9b581c0b540d7c.jpg)
Vanessa Druckman / Flickr / CC 2.0
Nutritional Guidelines (per serving) | |
---|---|
188 | Calories |
0g | Fat |
49g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 to 24 | |
Amount per serving | |
Calories | 188 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 2mg | 0% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 3g | 10% |
Protein 0g | |
Calcium 9mg | 1% |
*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.
Ingredients
- 12 to 15 apples (cores and peels of organic apples)
- 1 gallon water
- 4 cups sugar
- 8 tablespoons 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 cores and peels 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.
-
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!
Tips
- 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.
Recipe Tags: