Apple Peel-And-Core Jelly

Don’t waste a thing this apple season with this scrumptious apple jelly recipe that uses just the scraps! It’s the perfect way to use up the rest of the apple while your next apple pie is baking away in the oven.

By Robby Melvin

Recipe by Well Done

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Recipe Summary

active:

20 mins

total:

13 hrs 10 mins

Yield:

Makes 6 (6-oz.) jars

Ingredients

10 apples (about 4 lb.)
6 cups water
2 cups granulated sugar
1 (1.75 oz.) pkg. powdered fruit pectin, plus 3 Tbsp. (such as Sure-Jell)
2 cinnamon sticks
6 (6-oz.) mason jars

Directions

Step 1
Peel, core, and remove seeds from apples. Reserve flesh for another use.

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Step 2
Bring peels, cores, and 6 cups water to a boil in a Dutch oven over high. Reduce heat to medium-low; simmer 45 minutes. Pour mixture through a fine mesh strainer into a large saucepan, discard solids.
Step 3
Whisk in sugar and pectin. Add cinnamon sticks, and bring to a boil over high. Boil 2 minutes. Remove from heat; discard cinnamon sticks. Pour into sterilized jars, filling to 1/4-inch from top, and cool completely, about 30 minutes. Cover with lid, and chill 12 hours before serving.

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