Apple Peel Jelly Recipe

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Capt. M’s favorite homemade jelly is Apple Peel Jelly. What I love about this jelly is that it is made from the leftovers from making applesauce! I use the peels and apple cores to make apple juice that is later made into apple jelly.

Place apple peels and cores into a 5 quart stockpot. I fill the pot with peels and cores leavings just enough room for 5 cups of water. Bring the water to a boil and simmer for about 15 minutes.

As the peels and cores cook you will notice the juice starting to form making a nice shade of pink. (The color may vary depending on the variety of apple used. I used Gala apples.)

Strain off the juice and discard the peels and cores. I used a strainer with two layers of cheesecloth over top. Do not press on the peels as you strain the juice. You want to end up with clear liquid and not sediment.

Let the juice sit overnight. The sediment will be on the bottom of the container. See the white stuff in the picture?

4.5 from 2 reviews

Apple Peel Jelly Recipe
 
Author:
Recipe type: Canning Recipe

Ingredients
  • Apple Peels and Cores
  • 5 Cups Water
  • 1 Box Pectin
  • 7 Cups Sugar

Instructions
  1. Add peels and cores to a 5 quart stockpot. Add in 5 cups of water.
  2. Bring to a boil and simmer for 15 minutes.
  3. Strain off juice using cheesecloth or a jelly bag. You should get about 5 cups of juice.
  4. Let the juice sit overnight to reduce sediment.
  5. Add 5 cups of strained juice to a stockpot. Gradually stir in pectin.
  6. Bring mixture to a rolling boil for one minute.
  7. Add in 7 cups of sugar.
  8. Return to a rolling boil. Boil hard for 1 minute.
  9. Skim foam and place in hot, sterile, ½ pint jelly jars.
  10. Process in a water bath canner for 10 minutes.

 

Make sure you check out my other canning recipes!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.

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Comments

  1. how many apples did you used?

    • Hi Thena,
      It is hard to say how many apples. I just save the peels and cores as I make applesauce. The pot I used was a 5 quart. If I had to completely guess, I would say it was 15 large apples.

  2. Love, love, love this recipe. Allows you to use your apples for pies, crisps, whatever and then what you used to compost can now be used for jelly. Thanks so much clever girl!

  3. Linda Creque says:

    What kind of Apples did you use ?

    • Hi Linda,
      I can’t remember what type of apple I used! I have made apple peel jelly with all different types and usually a combination – Gala, Golden Delicious and Nittany are what my local orchard usually has. Good luck!

  4. I made this last night and it is still syrup not jelly. Do I just need to wait longer? I figured since apples have natural pectin as well it would be set up this morning.

  5. Sheila L. says:

    I have a ton (well, about 50 lbs) of apples to work with and would love to try this. I will be making more applesauce tomorrow. Can I ask how many half pints you got out of your recipe? Thanks!

  6. How much pectin is ‘ 1 box”? I did this and it didn’t set up. Its very runny. Can I cook again and add more pectin and recan?

  7. I have this recipe & it is great. The juice itself is pretty sweet all on it’s own. Have you ever tried it with less sugar? 7 cups of sugar is soooo much sugar!! :)

    • Hi Mrs. Cole,
      Yes it is a lot of sugar! However to have jelly set, you need to use the correct amount. You can try using the low sugar pectin directions but I am not sure it will work as I have not tried it. Jelly recipes are very particular in the measurements of sugar and juice in order to ensure that the jelly sets. Good luck!
      Renae

  8. Thank you for sharing your recipe. I have a couple of large pots of apple peelings cooking. I have found numerous recipes for candy apple jelly or jelly from apple juice. Great to find an old fashioned recipe!

Trackbacks

  1. […] as well as cores, lend themselves well to homemade jams and jellies. Check out this fantastic step-by-step guide on making your own apple peel […]

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