I thought you might like those little pies in a jar, and since it's apple picking time which means pie season, don't let those apple peels go to waste! I dug out my apple peel jelly recipe just for you, and I love the fact that now it's hip to be frugal and using every part of the apple is 100% frugal!Apple Peel Jelly
4 c firmly packed apple peels
5 c water
1 1/2 c sugar
1 tbsp lemon juice
In covered stainless steel saucepan, bring peels and water to boil. Reduce heat: uncover; simmer 20 minutes. Strain through jelly bag of cheesecloth.(Do not squeeze or you'll have cloudy jelly). Measure juice (you should have about 2 cups); return to same saucepan. Stir in sugar and lemon juice. Bring to boil over medium heat; cook rapidly, uncovered, stirring, remove saucepan from heat. Pour immediately into 2 sterilized 6 oz jelly jars. skim off foam; cover; cool;store in refrigerator. Makes 2 6 oz. jars.
You can also double this recipe and can it if you have alot of apples to peel, and if you want to add a little zing to your jelly, add some red hot candies to the mix, as they dissolve they will add more color to the jelly. I'm proud to be frugal and I love getting my money's worth and feed my family the very best! Happy apple picking days to you!
That sounds really good. Thanks for sharing!
ReplyDeleteXXDenise
Oh Sue,
ReplyDeleteThanks for sharing :) I am going to be working on some apples tomorrow and this is perfect. Have a wonderful weekend!
Sharon
Great idea! Thanks for the recipe.
ReplyDeleteWhat a wonderful idea! Again! Thank you, Sue, for sharing :) -Tammy
ReplyDeleteYUM...That sounds good. I usually use apple peels, cinnamon, orange peels, and clove in my stove top potpourri I simmer on the back burner and it fills the house with that wonderful autumn aroma. Your Autumn page is so cute!
ReplyDeleteMelody
Hi Sue; I have never heard of apple peel jelly. But is sounds pretty good, and looks easy to make,,, I might just give it a go some weekend.... thanks for sharing..
ReplyDeleteHave a great weekend.
Hugs;
Alaura
Hi Sue~this sounds delicious. Thankyou for the recipe~! I'm hoping to plant some apple trees this month, or possibly next spring.
ReplyDeleteI'm making muscadine jelly today. I still have more muscadines on the vine that aren't ripe yet, so I guess it will be a project for a coupe of weeks.
Now that`s an interesting recipe. Sounds sooo delicious. Thank you!
ReplyDeleteCatherine
Doesn't Certo need to be added for it to gel?
ReplyDeleteI love this idea and plan to make homemade applesauce soon. I have never made any type of jam/jelly. Can you please explain to me what, "Strain through jelly bag of cheesecloth" means? Thanks so much!
ReplyDeleteI read that apple peels contain their own pectin and also that boiling should be taken to the jelly stage (220F). I just made a batch. It's cooling. Will let you know how it turns out! Btw, "strain through jelly bag made of cheesecloth"... I just put a piece of cheesecloth over a strainer and poured the liquid through... It looks good!M
ReplyDeleteYou definitely need pectin for this recipe!! Otherwise, you have just liquid. Also, I got 4 cups of liquid after straining. Since you can't really add pectin after sugar, I'm starting over!!
ReplyDeleteThank you for the great idea! Apple pie is cooling with the innards and the jelly jars just "pinged". Love using all of the apple :) No pectin needed if you bring to 220 degrees F. Blessings!
ReplyDeleteA word of advice to anyone who makes this and it doesn't set. I did that last year With a slightly different recipe and and instead of throwing it out we just called it apple syrup and I even ended up giving it away we liked it so much. This year I'm making a batch of both
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I love my apple peel jelly....I've been making this for two years now and absolutly love giving it for gifts. Thankyou for the cute site.
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