Apple Core And Peeling Jelly Recipe - Food.com

By AuntieLo

Ingredients

• 15 -20 medium tart apples, peelings and cores from
• 6 cups water (for cooking cores and peels)
• 1 (1 3/4 ounce) box dry pectin
• 9 cups sugar
• 1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional)

Details

Servings 1
Adapted from food.com

Preparation

Step 1

Directions

Cook peelings and cores in 6 cups water for 20-30 minutes.

Strain through prepared cheesecloth or jelly bag.

Add water as needed, to strained juice, to obtain 7 cups liquid.

Add pectin (whisk works well) and bring to a rapid boil.

Add sugar, boil hard for 1 minute.

Note: If desired, food coloring can be added to juice for color.

Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.

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