Apple Core and Peeling Jelly

From: farmchick #2

On Oct 16, 2009

This turned out great. I love that I can use the peels and cores...because my children don't eat the skins of apples yet so I can freeze them until I use them. Today though I used fresh ones because I was canning and it just made sense. I got 6 pints and a bit in the pan left over to taste. I ran it through a sieve so it was not as clear. I added 1 t. nutmeg, 1 T. cinnamon, 1/2 c. redhots, and 61/2 c. sugar. I kept the pectin the same though it was the no sugar needed kind (pink box). I boiled it for 2 min, and it is jelling very nicely. Great flavor. Thank you for a wonderful way to increase my yield...it will be great at Christmas as a gift.

From: Chabear01

On Oct 5, 2009

I am going to go ahead and give this a rating now since I still need to give it time to set, but have already tasted it and ohhh my goodness! I did alter it just a bit since I wanted to give this in Christmas Baskets, I added 1 tsp each of cinnamon, nutmeg, and ground cloves. It is so great being able to use what I would normally throw away, and after draining the juices from it I felt comfortable that putting it into the compost pit would be safe and I wouldn't have a bunch of apple trees growing there come spring. Thank You for a wonderful recipe.

From: Jen H.

On Sep 26, 2004

I add apple juice instead of water. I also strain through a sieve so just the finest amount of pulp gets through. Somehow it just looks more like homemade. :-D If you boil for 2 minutes you will get a firmer jelly. I find the color to be pretty enough with out adding any dye. I agree this is an awesome way to use the cores and peels. I have been making it for a couple of years now. Great christmas presents.

From: Brandie Swift

On Sep 20, 2005

This worked so well with something I used to always throw away. I added a handful of cinammon red hot candies to give it a gorgeous amber color and just a hint of spice. Great stuff! Big hit with my in laws and 3 year old son too.