Thursday, September 19, 2013

Apple Peel Jelly

                You don't need a calender to tell us it's almost fall, with the leaves turning and cooler days coming on, and not to forget the new fall season on TV that begins on Monday, but there's one rerun yet and that's my recipe and post on my apple peel jelly! I discovered this years ago while peeling apples for a pie, I hated to throw them in the compost so I put them in a stock pot and simmered and bingo, waste not, want not!
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.

         So easy and can be flavored with cinnamon sticks or red hot candies even, jarred up to make a nice gift, doesn't get any more thrifty than that! Enjoy! 



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