Apple Scrap Jelly Recipe For Canning

This apple scrap jelly recipe for canning is a delicious jelly recipe made from the scraps, apple peels and apple cores, that are left when preparing apples for other recipes, such as apple pie filling. It is also called apple peel jelly.

Apple season is so much fun and there is so many things to do with apples! Apple picking at a local apple orchard is a great fall activity. I have my own apple trees so even better!

My apple trees were loaded this year, so I wanted to make a lot of apple recipes. Apple pie filling, apple butter and apple scrap jelly make great gifts!

Ingredients for Apple Scrap Jelly

• Apple Scraps: Peels and Cores
• 5 cups of Water
• 4 cups of Sugar
• 1 package of powdered pectin
• 2 Tablespoons Lemon Juice

Steps for Preparing Apple Scrap Jelly for Canning

First, place the apple scraps in a large pot.

Next step, add 5 cups of water.

Bring to a rapid boil, then simmer for 30 minutes.

Strain the scraps from the scraps using a fine mesh sieve cheesecloth or coffee filter.

Add 4 cups of liquid to a large stock pot or large saucepan and add 2 tablespoons of lemon juice and a package of powdered pectin. Stir to dissolve the pectin. Heat on medium-high heat and bring to a gentle boil and boil for one minute.

Add 4 cups of sugar slowly to the apple scrap jelly mixture and stir to dissolve. Bring to a boil for 1 to 2 minutes.

Turn off the heat and ladle the hot jelly into the canning jars.

Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove the air bubbles.

Add the jars to the waterbath canner and process at a full rolling boil for a processing time of 10 minutes. I use the Ball electric water bath canner and love it.

Remove the hot jars from the hot water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours. Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.

Enjoy!

Enjoy the beautiful sweet apple scrap jelly with the delicious apple flavor on warm toast, muffin, biscuits, bagels or even with vanilla ice cream!

See my website at www.HawkPointHomestead.com for more flower and herb jelly recipes including my dandelion jelly recipe, redbud jelly recipe, lilac jelly recipe, peony jell, red clover jelly, daylily jelly and apple blossom recipe.

Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.

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Apple Scrap Jelly Recipe For Canning

Yield: 6 half pints

This apple scrap jelly recipe for canning is a delicious jelly recipe made from the scraps, peels and cores, that are left when preparing apples for other recipes, such as apple pie filling.

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Ingredients

• Apple Scraps: Peels and Cores
• 5 cups of Water
• 4 cups of Sugar
• 1 package of powdered pectin
• 2 Tablespoons Lemon Juice

Instructions

1. Add apple scraps, peels and cores to a large stock pot
2. Add 5 cups of water
3. Bring to a boil and boil for 30 minutes
4. Strain the scraps from the liquid with a sieve, cheesecloth or coffee filter
5. Add 4 cups of the liquid to a large pot
6. Add the lemon juice and powdered pectin
7. Bring to a gentle boil and boil for one minute
8. Add 4 cups of sugar, stir to dissolve. bring to a boil and let boil for 1-2 minutes
9. Ladle the jelly into canning jars
10. Wipe the rims and remove the air bubbles, add lids
11. Water bath can and process for 10 minutes at a rolling boil
12. Remove the jars and place them on a dishtowel on the counter
13. Do not disturb for 24 hours