Apple Core and Peeling Jelly |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. Ingredients:
15 -20 medium tart apples, peelings and cores from |
6 cups water (for cooking cores and peels) |
1 (1 3/4 ounce) box dry pectin |
9 cups sugar |
1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional) |
Directions:
1. Cook peelings and cores in 6 cups water for 20-30 minutes.
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 sugar, boil hard for 1 minute.
6. Note: If desired, food coloring can be added to juice for color.
7. Pour into sterile jars, leaving 1/8 headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
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