Waste not, want not! Save those cores and peels from pie making and create a delicious jelly that’s easy to make, and tasty on a peanut butter sandwich, or spread on warm toast with butter.
Apple peels and cores from about 20 apples, any variety
6 cups water
6 tablespoons pectin
9 cups white sugar
Add peels and cores to a 5 quart stockpot. Add the water and bring to a boil, then simmer for 15 minutes.
Strain juice using cheesecloth or a jelly bag into a large bowl or container. You should get about 5 cups of juice, which will be a nice shade of pink if you used red apples.
Let the juice sit overnight to allow sediment to settle to the bottom.
Next, add the strained juice to a stockpot (be sure not to add the sediment!), and gradually stir in pectin. Bring mixture to a rolling boil for one minute. Add the sugar and return to a rolling boil, then allow to boil hard for 1 minute.
Skim foam off the top and ladle the jelly in hot, sterile, ½ pint jelly jars, leaving 1/4″ headspace. Once the jars are filled, use a clean, damp rag and wipe the rims. 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!