Best 2 Apple Core And Peel Jelly Recipes

Apple cores and peels are often discarded in the kitchen, but they can be used to make a delicious and nutritious jelly. Apple cores and peels contain pectin, a natural thickener, which helps to create a jelly-like consistency. Apple core and peel jelly is a great way to use up leftover apple scraps, and it can be used in place of commercial jelly in many recipes. It is also a good source of dietary fiber and vitamin C. This article will provide you with the best recipe to cook apple core and peel jelly.

Here are our top 2 tried and tested recipes!

APPLE CORE AND PEEL JELLY

Apple Core and Peel Jelly image

Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly.

Provided by Graden

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 13h10m

Yield 64

Number Of Ingredients 6

Ingredients

7 cups water
20 apple cores and peels, or more to taste
1 cup apple juice concentrate, thawed, or as needed
1 (1.75 ounce) package powdered fruit pectin
9 cups white sugar
1 drop red food coloring, or more as needed

Steps:

Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 31.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2 mg, Sugar 31 g

APPLE CORE AND PEELING JELLY

Apple Core and Peeling Jelly image

Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.

Provided by UnknownChef86

Categories Jellies

Time 40m

Yield 1 batch

Number Of Ingredients 5

Ingredients

15 -20 medium tart apples, peelings and cores from
6 cups water (for cooking cores and peels)
1 (1 3/4 ounce) box dry pectin
9 cups sugar
1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional)

Steps:

Cook peelings and cores in 6 cups water for 20-30 minutes.
Strain through prepared cheesecloth or jelly bag.
Add water as needed, to strained juice, to obtain 7 cups liquid.
Add pectin (whisk works well) and bring to a rapid boil.
Add sugar, boil hard for 1 minute.
Note: If desired, food coloring can be added to juice for color.
Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

Nutrition Facts : Calories 8548.1, Fat 4.8, SaturatedFat 0.8, Sodium 188, Carbohydrate 2221.8, Fiber 69.8, Sugar 2080.1, Protein 7.2

Tips:

Choose ripe and flavorful apples for the best jelly. Granny Smith, Honeycrisp, and Braeburn are all good choices.
Be sure to wash the apples thoroughly before using them to remove any dirt or pesticides.
Core and peel the apples before cooking them. This will help to remove the pectin from the apples, which is what gives jelly its thick, spreadable consistency.
Cook the apples with water and sugar until they are soft and the mixture has thickened. This may take about 30 minutes.
Strain the apple mixture through a cheesecloth-lined colander to remove any solids. Be sure to press the solids well to extract as much juice as possible.
Bring the apple juice to a boil and then add the pectin. Boil the mixture for 1 minute, or until it has thickened to the desired consistency.
Remove the jelly from the heat and let it cool slightly before pouring it into jars.
Seal the jars and process them in a boiling water bath for 10 minutes. This will help to preserve the jelly and prevent it from spoiling.

Conclusion:

Apple core and peel jelly is a delicious and easy-to-make treat that can be enjoyed all year long. With just a few simple ingredients and a little bit of time, you can create a delicious jelly that is perfect for spreading on toast, crackers, or even ice cream. So next time you have some extra apples on hand, give this recipe a try!