Friday, October 02, 2009

Apple Peel Jelly

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!

21 comments:

  1. That sounds really good. Thanks for sharing!

    XXDenise

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  2. Oh Sue,

    Thanks for sharing :) I am going to be working on some apples tomorrow and this is perfect. Have a wonderful weekend!

    Sharon

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  3. Great idea! Thanks for the recipe.

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  4. What a wonderful idea! Again! Thank you, Sue, for sharing :) -Tammy

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  5. YUM...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!
    Melody

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  6. 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..
    Have a great weekend.

    Hugs;
    Alaura

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  7. Hi Sue~this sounds delicious. Thankyou for the recipe~! I'm hoping to plant some apple trees this month, or possibly next spring.

    I'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.

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  8. Now that`s an interesting recipe. Sounds sooo delicious. Thank you!

    Catherine

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  9. Doesn't Certo need to be added for it to gel?

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  10. Laura Clark7:50 PM

    I 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!

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  11. I 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

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  12. You 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!!

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  13. Yvonne2:32 PM

    Thank 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!

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  14. A 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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  21. rebmoose@me.com2:47 PM

    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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