Apple Scrap Jelly
  • Servings: Makes approx. 10-12 of the 250 ml jars.
  • Peelings & cores from 15 - 20 medium tart apples
  • 8 cups water (for cooking down the cores and peels)
  • 1 box liquid pectin (works best for jellies, I find)
  • 5 cups sugar
  • *(optional) red or green food colouring to give it a brighter pop of colour
  1. 1. Cook peelings and cores in the water for a minimum of 30 minutes (the longer you cook them, the more flavour is released).
  2. 2. Strain the mixture through a prepared cheesecloth or jelly bag, or a small holed colander (should make about 7 cups of liquid ~ add apple juice to bring to 7 cups, otherwise).
  3. 3. Add the sugar to the liquid, and bring to a hard rapid boil that cannot be stirred down.
  4. 4. Whisk in your pectin, and bring back to a hard boil lasting 3 minutes.
  5. 5. *(optional)* If desired, food colouring can be added to the juice for a more vibrant colour.
  6. 6. Pour into sterile jars, leaving 1/8-inch head space.
  7. 7. Be sure jar rims are clean, add lids & rings, and tighten to finger-tight.
  8. 8. Water bath for 10 minutes
Many times canning is an all day process, no matter what you are making, but it's always nice to find recipes that make use of the same ingredients, and help to minimize the waste. I can be found making this jelly after I've made some Apple Pie Filling and/or Apple Sauce. :)