“An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat!”
2hrs 30mins
4 1/2 pints

Ingredients Nutrition

  • 20 apples (cores and peelings only)
  • 8 cups water (approximate, you need enough to cover the fruit)
  • Sure-Jell
  • 4 cups sugar


  1. Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.
  2. Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.
  3. Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.
  4. 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.
  5. Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes.

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