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 – Enough to fill a large stock pot at least halfway full
- 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 the strained apple 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.
For beginning canning instructions see my article.
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
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.
Ingredients
- Apple Scraps: Peels and Cores - Enough to fill a large stockpot about halfway full
- 5 cups of Water
- 4 cups of Sugar
- 1 package of powdered pectin
- 2 Tablespoons Lemon Juice
Instructions
- Add apple scraps, peels and cores to a large stock pot
- Add 5 cups of water
- Bring to a boil and boil for 30 minutes
- Strain the scraps from the liquid with a sieve, cheesecloth or coffee filter
- Add 4 cups of the strained apple liquid to a large pot
- Add the lemon juice and powdered pectin
- Bring to a gentle boil and boil for one minute
- Add 4 cups of sugar, stir to dissolve. bring to a boil and let boil for 1-2 minutes
- Ladle the jelly into canning jars
- Wipe the rims and remove the air bubbles, add lids
- Water bath can and process for 10 minutes at a rolling boil
- Remove the jars and place them on a dishtowel on the counter
- Do not disturb for 24 hours
Do u do this the same day u canned apple pie filling? I’m usually tired after canning and can’t really do more (I do big, multiple batches)
I am pretty sure I did, but I am like you and do not really like canning more than one thing in a day. I think you would be ok, if you left the cores and peels in a bowl of cold water in the refrigerator with lemon juice or fruit fresh added to the water, to prevent the peels and cores from turning brown.
Same for me. I put mine in the frig and after them the next morning.
This is one of my family’s favorite jellies that I make 🥰
About how much scraps as I am doing a lot of apples right now and will have an abundance of them.
The exact amount does not matter very much, I would say at least enough to fill a big pot 1/2 way full. That is a good question though and I will update my article and recipe to state that! Thanks for the comment!
Any update on scrap amount?
Sorry about that. I added to the recipe to fill a large stockpot at least half way full. The exact amount is not that important.
This was the first time I tried canning and it worked! I had bought apples for freezing and had so many scraps left I thought there had to something to do with them. And this recipe was just the answer.
I followed it to the letter, with a little help from my daughter, and it turned out perfect. I made bread, in the bread machine to serve with the jelly.. My husband and I are looking forward to another try at jelly soon. Maybe strawberry or grape 🍇🍓
Oh that is so awesome! Thanks so much for the comment. I have a ton of easy jelly recipes on my website if you search. I made lots from edible flowers, like rose, violet, dandelion, honeysuckle, you name it! From herbs, mint and lemon balm. And also some cool pepper jellies, like blueberry jalapeno, strawberry jalapeno, cherry jalapeno and pineapple jalapeno. They all make great gifts! Thanks again!
Out of curiosity, do you think I can sub citric acid (for canning) for the lemon juice? I’m assuming that the lemon juice is to increase the acidity for canning purposes.
Yes, I even googled it to see what came up and got this: “In recipes where lemon juice mainly provides an acidic punch, from pan sauces to risotto to hummus, substitute ⅛ teaspoon of citric acid dissolved in 1 tablespoon of water for every tablespoon of lemon juice needed.” thanks so much for the comment and trying my recipe!
Approximately how much pectin do you use? I have a container rather than packets.
I used the packet which contains 1.75 oz or 49 g. The serving size listed is 1/8 tsp and it lists 98 servings, so that would be 12.25 tsp. I hope that helps!
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Thank you do much for kind comment! I really appreciate it. I hope you can find a lot of useful information!
What about using less sugar, like half of this?
I am not sure. I do not like that jelly takes so much sugar, but a lot of the time jelly recipes are pretty finicky. You could try it and just not have a real firm jelly or could actually end up with a syrup, which would not be terrible.
What about using half of that sugar? Would it mess up the set?
I am not sure. I do not like that jelly takes so much sugar, but a lot of the time jelly recipes are pretty finicky. You could try it and just not have a real firm jelly or could actually end up with a syrup, which would not be terrible.
Could you add cinnamon to the mixture?
Yes, I think that would be fine! Sounds good!
Making this for the second time. This time I have my pressure canner full to the top with scraps from 22 lbs of apples.
Thanks! That sounds amazing!