When you make apple recipes in the Fall, don’t throw out the cores and peels. Instead, store them in large ziploc bags in the freezer until you have enough to make Apple Scrap Jelly.
This recipe uses the peels and cores from an entire 20 lb.bag of apples
Apple Scrap Jelly
Peels and cores from a 20 lb. bag of apples (to make 7 cups of strained juice)
Juice of one lemon
5 tablespoons pectin
9 cups sugar
Put peels in a large pot and fill with water until you can just see the water through the top layer of peels.
Cook peels and cores for 15-20 minutes, or until fruit has lost its colour.
Strain through cheesecloth or jelly bag. Let the juice sit overnight to allow sediment to settle to the bottom.
Pour the strained liquid into a pot (stop before adding the sediment), measuring as you go. You need 7 cups of strained liquid for this recipe. If you don’t have enough, add a little apple juice or water.
Add lemon and pectin to the strained juice and bring to a boil. Add sugar. Return to a boil, cook i minute.
Ladel the hot jelly into steralized jars, leaving 1/4 inch of headroom. Skim off any foam, then put lids on. Process for 10 minutes in a boiling water bath.