After I made 3 quarts of pink applesauce I had so many peels and cores left over I decided to use them to make apple jelly. Here's how I did it ...
Ingredients:
Apple peels and cores from roughly 10 red apples
6 cups water
3 T powdered pectin
1-1/2 c granulated sugar
1 Cinnamon stick
1 Whole Clove
Star Anise (optional)
Makes approximately 3 cups.
Bring peels and cores to a boil over high heat. Reduce heat to medium; simmer for 45 minutes. Pour through a sieve into a large saucepan to equal 3 cups liquid. Add water to make up the difference if needed.
Whisk in pectin and sugar. Add cinnamon stick and clove. Bring a boil and continue to boil for 2 minutes. Remove from heat and discard spices. Pour into hot sterilized jars/jar; filling to 1/4 inch from top. Wipe jar rim and cool completely. Add a star anise to top of each jar, then add lids and chill 12 hours. Refrigerate up to 1 month.
(Recipe adapted from Southing Living magazine)
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