Apple Fest 2012: Apple Scrap Jelly

Have you ever peeled apples for a recipe and immediately felt guilty about wasting all of the scraps?

No? Then you’re normal! Yay, for you! I, on the other hand, was born with quite the guilt complex. When I was little, I used to feel bad for the toys that I wasn’t playing with and would quickly run over to them to apologize for leaving them out of the fun (this was probably due, in part, to this 1986 Christmas movie by Jim Henson that led me to believe my toys were alive).

If you (are still reading and) appreciate my quirk and are finding yourself nodding your head in agreement, than this is the recipe for you! And the good news is, we might not be the strange ones. It is now trendy and hip to be environmentally conscious and reduce your waste.

APPLE SCRAP JELLY by Unknown Chef 86 at www.food.com

  • Apple peels and cores from about 20 apples
  • 6 cups of water
  • 6 TBSP classic pectin
  • 9 cups of white sugar
  • Cheesecloth

1. First you do this.

2. Next, prepare your canner, lids and jars.

3. Cook the peels and cores in the 6 cups of water until soft (30-45 minutes).

4. Place your cheesecloth inside of a strainer. Pour the apples and water into the cheesecloth and allow them to drain. Don’t squeeze out the excess liquid or your jelly will be *GASP* cloudy!

5. Add water to the liquid, as needed, to obtain 7 cups. Put the 7 cups of liquid back into your clean pot. Add pectin and bring to a rapid boil.

6. Add sugar, stir, and boil hard for 1 minute. You’ll know it’s ready when the jelly starts to bubble up the pot – take it off the heat and move onto Step 7.

7. Ladle the hot jelly into hot, sterilized jars and process for 5 minutes in a water bath. Label, store, enjoy or giveaway. It really is a beautiful looking jelly, and tasty too! I didn’t add any food coloring – the cheery pink color is from the apple peels. Colin and Owen have approved this jelly for peanut butter sandwiches!

2 thoughts on “Apple Fest 2012: Apple Scrap Jelly

  1. Pingback: Chicken Tenders and BBQ Sauce | Fireflies and Mud Pies

  2. Pingback: Pure Maple Syrup and Our Favorite Saturday Morning Pancakes | Fireflies and Mud Pies

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