Apple Scrap Jelly
A delicious jelly can be made from leftover apple cores and peels, perfect for reducing food waste.
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Instructions
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Start boiling water in a canner with 3 half-pint jars for 15 minutes to sterilize them, then turn off heat and add canning lids without boiling.
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In a separate pot, cover apple peels and cores with water, then boil until cores are mushy and liquid reduces by half.
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Strain the apple scraps from the liquid.
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Measure the liquid; for each cup, return it to the pot and add 1/2 cup sugar and 1 tablespoon lemon juice.
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Boil over high heat, stirring frequently, until the mixture reaches 220 F (gel point).
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Remove sterilized jars and lids from the canner.
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Ladle jelly into jars, leaving 1/2-inch headspace, then secure with lids and process in a boiling water bath for 5 minutes.