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Apple Core and Peeling Jelly

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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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