Apple-Scrap Jelly

I'm finally dealing with the apple cores and peels from canning day, plus the cores from all the apples I've eaten since then.

I've never made any kind of jelly, so it was an interesting process.  First, you make the juice by boiling the scraps with some water.  Then, after straining out the solids, you boil the juice with pectin and sugar.  That's the whole thing.  If you use store-bought juice, it's way less effort, but the whole point of this exercise was to make something out of garbage.

The recipe I'm using is from the UC Extension master canner site, which I didn't know was a thing.  The course isn't available locally, which is super annoying.

I did make a couple of tiny changes.  I added a touch of lemon juice for contrast.  Adding additional acid is never a problem for water bath canning.  It makes it even safer.  I decreased the sugar content slightly.  With pectin, you can get away with that and still have a set.  And I made the last little jar and a half into mint jelly by adding peppermint extract and a touch of green water-based food coloring, so I could tell it apart.  Maybe a little too much food coloring, but the jelly was rosy from the red apple peels and I didn't want it to look brown.  What I am posting is the tested and approved recipe.

*about 4 lbs apple cores and peels or 4-1/2 C apple juice
5 C sugar
*1 box (3 Tb) powdered pectin

1.  If canning, prepare water bath canner for a 5-6 cup yield.  Sterilize jars by boiling for 10 minutes, or increase end processing time to 10 minutes to compensate.  Recipe only has times for half-pint or 4 oz jelly jars.  Do not make in pint or larger jars.

2.  To make the apple juice, put apple scraps and 4 C water in a large pot.  Bring to a boil for one minute, then lower heat to a simmer.  Cook 15 minutes, stirring occasionally.

3.  Run the contents of the pot through a jelly bag.  I don't have one, and used a cloth produce bag.  You could also line a fine mesh strainer with cheesecloth.  The goal is to get all the particles out.  You should have about 4-1/2 C of juice.

4.  Pour the juice back into the pot and stir in the pectin.  Bring to a boil over high heat for one minute, stirring constantly.

5.  Stir in the sugar to dissolve.  Bring to a hard boil that cannot be stirred down for one minute.  The mixture should feel thickened from the pectin, and you will see some cling to the sides.  Remove from heat.

6.  If canning, ladle hot jelly into hot jars.  Wipe the rims clean, place warmed lids on, and screw bands down finger tight.  Process 5 minutes for sterilized jars or 10 minutes for washed.  For not canning, portion into clean, non-reactive containers and refrigerate or freeze.

Makes 5-6 cups

Difficulty rating  :)