Wednesday, November 1, 2017

Apple Peel Jelly

I first made this jelly back in 2006 when we still lived in Wisconsin. I was canning apple pie filling (thanks Mom and Dad for the apples)and threw peels out for the deer when I thought about this recipe. I filled a 12 qt kettle with peels and cores and TRIPLED this recipe. I ended up with 30 1/2 pints of jelly! See my notes in bold in the recipe.

Apple Peel Jelly

Peels and cores from apples
5 c water
7 c sugar
1 box pectin

Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water.

Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight.Beth let this stand for about 3 hours with cinnamon stick (Optional, add a cinnamon stick when you let it sit overnight.)

Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.

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