Wednesday, April 13, 2011

Apple to the Core- Waste Not Want Not Jelly

  • peelings and cores from 15 -20 medium tart apples,
  • 3 cups water (for cooking cores and peels)
  • 3 cups apple juice
  • 1 stick of cinnamon
  • 1 teaspoon of while clove
  • 1 teaspoon of whole all spice
  • 1 (1 3/4 ounce) box dry pectin
  • 6 cups white sugar
  • 1 cup brown sugar
  • ¼ cup red sugar (like the cake decorator stuff it was on sale) or ¼ cup more white sugar and red food coloring… same thing. (or 1 drop each of yellow and blue food coloring) (optional)

  1. Cook peelings and cores medium high in 6 cups water and apple juice with the spices for 20-30 minutes. (on
  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 sugars and coloring, boil hard for 1 minute.
  6. Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

This recipe was inspired by

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