APPLE CORE AND PEEL JELLY
Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly.
Provided by Graden
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 64
Number Of Ingredients 6
Steps:
- Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
- Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 31.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2 mg, Sugar 31 g
APPLE CORE AND PEELING JELLY
Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.
Provided by UnknownChef86
Categories Jellies
Time 40m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Cook peelings and cores in 6 cups water for 20-30 minutes.
- Strain through prepared cheesecloth or jelly bag.
- Add water as needed, to strained juice, to obtain 7 cups liquid.
- Add pectin (whisk works well) and bring to a rapid boil.
- Add sugar, boil hard for 1 minute.
- Note: If desired, food coloring can be added to juice for color.
- Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
Nutrition Facts : Calories 8548.1, Fat 4.8, SaturatedFat 0.8, Sodium 188, Carbohydrate 2221.8, Fiber 69.8, Sugar 2080.1, Protein 7.2
APPLE JELLY RECIPE
Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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- 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.
- 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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- We always use apples after washing so there's no need to wash the peels. However, if you haven't washed apples before use, wash the peels now.
- Put the peels and cores in a pot. Add water up to the level peels and cores and completely covered.
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