Directions:Add peels and cores to a 5-quart stockpot. Add enough water to your pot to just cover the apple scraps. Bring to a boil, then simmer for 20-30 minutes to allow the apple scraps to release their flavor. (Don’t worry about the seeds, they will not be harmful as they will not be consumed). Strain juice using cheesecloth or a jelly bag into another pot. Measure the amount of juice you're left with.
For every cup of juice you have, add 3/4-1 cup of sugar and 1/4 tablespoon of lemon juice.
Return the sugar/juice milx to the stove and bring to a full boil. Stir continuously. Boil the mixture until it reaches gelling point of 220 degrees. Test by dropping a teaspoon of the mixture in some ice-cold water. If it wrinkles and is firm, it is ready. If it's still syrupy, continue to cook it. It will set as it cools.
Skim foam off the top and ladle the jelly into hot, sterile, ½ pint jelly jars, leaving 1/4" headspace. Once the jars are filled, use a clean, damp rag and wipe the sides. Inspect the jars for any nicks or cracks (dispose of any that are cracked).
Next, put the lids on and tighten down the rings. Carefully transfer jars to a water bath canner and process for 10 minutes. Remove jars and allow to cool completely on the counter.
Next, check for seals. If one didn't seal properly, simply use the jelly right away and store in the fridge.
You can now label your jars of jelly—give them as gifts to friends and family!