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Apple Jelly

September 30, 2010

We don’t make jelly very often, in part because it always seems wasteful.  Fruit is cooked and then the juice strained out, discarding all of the leftover fruit.  Compared to jam, this leaves a lot of the fruit unused.  This apple jelly is quite contrary to this; it is made entirely from scraps.  We took the peels and cores from our day of making apple products to make this jelly.  The boiled scraps were strained to make the apple juice.  Because the cost of apples were borne by their original use, we consider this jelly basically free.

Boiling down apple cores and peels to make apple juice


  • 9 lbs. apple peels and cores (ends removed)
  • 9 cups water (enough to cover the apples)
  • 5 tbsp. lemon juice
  • 7-1/2 c. sugar

Apple juice, strained and ready to boil

 1. Bring apples and water to a boil.  Reduce heat and simmer for 20-30 minutes.  Strain the juice.  Yield should be about 10 cups.

2. Divide juice into two containers, adding half of the lemon and sugar to each (2-1/2 tbsp. lemon and 3-3/4 c. sugar).  Bring to a rapid boil and hold until jell point.  Test jelly on a frozen plate to confirm.

3. Ladle into sterilized jars and process in a hot water bath for 5 minutes.

Yield: 8 x 8 oz. and 1 x 4 oz.

Note: If you have a different quantity of juice from your scraps, you can just use  1/2 tbsp. lemon juice and 3/4 c. sugar per cup of juice.  Don’t increase the amount of juice per pot beyond this recipe; the less volume per pot, the less cooking will be needed to reach jell pint.  This recipe will also work with apple cider, in case you didn’t spend your whole day peeling 40 lbs. worth of apples.

Boiling away towards jell point

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