Friday, October 17, 2014

Apple Peel & Core Jelly Jars


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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