“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.”
READY IN:
40mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

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

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