Have you ever peeled apples for a recipe or your child’s snack and felt guilty about wasting the scraps?
No? Then you’re normal! I, on the other hand, was born with quite the guilt complex. When I was little, I used to feel bad for the toys I wasn’t playing with and would quickly run over to them to apologize for leaving them out of the fun (this was probably due, in part, to this 1986 Christmas movie by Jim Henson that led me to believe my toys were alive).
If you are still reading, appreciate my quirk, and are finding yourself nodding your head in agreement, then this recipe for Apple Scrap Jelly is for you! (And the good news is, we might not be the strange ones. It is now trendy and hip to be environmentally conscious and reduce your waste.)
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Ingredients:
- Apple peels and cores from about 20 apples
- 6 cups of water
- 6 TBSP classic pectin
- 9 cups of white sugar
- Cheesecloth
Directions:
1. Peel the apples. Prepare your canner, lids, and jars.
2. Cook the peels and cores in 6 cups of water until soft (30-45 minutes).
3. Place cheesecloth inside of a strainer. Pour the apple parts and water into the cheesecloth and allow them to drain. Don’t squeeze out the excess liquid or your jelly will be cloudy!
4. Add water to the liquid, as needed, to obtain a total of 7 cups. Put the 7 cups of liquid back into your clean pot. Add classic pectin and bring to a rapid boil.
5. Add sugar, stir, and boil hard for 1 minute. You’ll know it’s ready when the jelly starts to bubble up the pot. Remove the pot from the heat.
This is a great idea. We’ve used similar recipes for many years, but we throw in a package of plain Kool-aid too. Any flavor will do, but strawberry is a sure pleaser.
August 18, 2018 … When I make jelly, jam or any other kind of preserves, I do it so I have it over winter … so my rule is this: make your jam, jelly or other preserves then after washing the outter jar & putting a sticker to say what’s inside, I put them into the box the empty jars came in … then I don’t allow myself to open the jar until the first snowfall (otherwise it’ll all be eaten before the winter – LOL) … the reason I wait until then, it allows the flavours to meld together & allows time for it to jell better especially if it’s a very hot summer … great as gifts, for dessert fillings, & sometimes I’ll put 2 or 3 tablespoons in a cup & add boiling water to make it an herbal tea (no caffine) … it’s great to have on hand whenever you want something different to enjoy … it can also be used on vanilla ice cream …. mmmmmm
Wow! I thought at age 86 that I knew pretty much about cooking. However, I am continuing to learn from this younger generation of great cooks. I only wish that I had seen this about 24 hours earlier. I just made a huge batch of Apple Butter, and almost cried at the thought of throwing away all those scraps from the apples. It was trash day,though, and I wanted not to have garbage in my garage until next week, so out it went….and tonight I sat down to try and find a solution. I found it! Thanks to you! I will be making more before the holidays, so next time I will not only have a solution, but 9or 10 more jars for
gifts. Love you smart girls!🍎🍎🍎
What a sweet comment! So glad you found us, Georgia!