Tart Apple Jelly from Cores and Peels
Transform your apple scraps into deliciously sweet jelly with this innovative recipe! Rather than tossing away the peels and cores of tart apples, you can create a delightful treat that perfectly embodies the flavors of fall. This jelly is perfect for spreading on toasted bread, drizzling over pancakes, or incorporating into desserts. Additionally, it’s an excellent way to reduce waste in your kitchen while savoring the natural goodness of apples. Give this recipe a try and delight in your own apple jelly made from ingredients that would normally be discarded!
150
Servings
90
Calories
6
Ingredients
Ingredients
Tart apples
15-20 (medium, peelings and cores)
Water
6 (cups, for cooking cores and peels)
Dry pectin
1 (1 3/4 ounce) box
Sugar
9 (cups)
Red food coloring
1-2 drops (optional)
Yellow and blue food coloring
1 drop each (optional)
Instructions
1
Start by washing the medium tart apples thoroughly to remove any residual pesticides or dirt.
2
Peel the apples and remove the cores, collecting the peelings and cores in a large pot.
3
Add 6 cups of water to the pot with the peelings and cores. Bring it to a boil over medium-high heat.
4
Once boiling, reduce the heat and let it simmer for 20-30 minutes until the peels and cores have softened.
5
Strain the mixture using cheesecloth or a jelly bag to separate the juice from the solids. Make sure to squeeze out as much liquid as possible.
6
Measure the strained juice; if you have less than 7 cups, add water to make up the difference.
7
In a large pot, combine the strained juice with the dry pectin and whisk it together until there are no lumps.
8
Bring the mixture to a rapid boil. Stir continually to prevent sticking.
9
Once boiling, add the 9 cups of sugar all at once and return to a hard boil. Boil for exactly 1 minute, stirring constantly.
10
If desired, add 1-2 drops of red food coloring or 1 drop each of yellow and blue food coloring to enhance the appearance of your jelly.
11
Immediately pour the hot jelly into sterilized jars, leaving 1/8 inch headspace. Wipe the rims of the jars clean and place the lids and rings on securely.
12
Process the jars in a water bath for 5 minutes to seal them properly.
Nutrition Information
60g
Carbs
43g
Sugar
0mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Tart Apple Jelly from Cores and Peels?
This is an innovative, zero-waste recipe that transforms apple scraps, specifically the peels and cores of tart apples, into a sweet and flavorful jelly.
How many apples are needed for this recipe?
You will need the peelings and cores from approximately 15 to 20 medium-sized tart apples.
What kind of apples should be used?
Medium tart apples are recommended for the best flavor profile and natural pectin content.
How much water is required to cook the apple scraps?
The recipe requires 6 cups of water to be added to the pot with the apple peelings and cores.
How long should the apple peels and cores simmer?
Simmer the mixture for 20-30 minutes until the peels and cores have softened.
How do I extract the juice from the cooked scraps?
Strain the mixture using cheesecloth or a jelly bag to separate the liquid juice from the solids, ensuring you squeeze out as much liquid as possible.
How much juice is needed for the jelly base?
You need 7 cups of strained juice. If you have less than that, add water to reach the 7-cup mark.
What type of pectin is used in this recipe?
The recipe calls for one 1.75-ounce box of dry pectin.
How much sugar is required?
This recipe requires 9 cups of sugar to achieve the correct set and sweetness.
When should the sugar be added?
Add the sugar all at once after the juice and pectin mixture has reached a rapid boil.
How long should the mixture boil after adding sugar?
Boil the mixture for exactly 1 minute at a hard boil, stirring constantly.
Is food coloring necessary for this jelly?
No, food coloring is optional. It is used only to enhance the appearance of the jelly if desired.
What food coloring options are suggested?
You can use 1-2 drops of red food coloring or 1 drop each of yellow and blue food coloring.
How much headspace should be left in the jars?
Leave 1/8 inch of headspace at the top of the jars before sealing.
Do the jars need to be sterilized?
Yes, the hot jelly should be poured immediately into sterilized jars.
How long should the jars be processed in a water bath?
The jars should be processed in a water bath for 5 minutes to ensure they are sealed properly.
How many servings does this recipe yield?
This recipe yields approximately 150 servings.
What are the calories per serving?
Each serving contains approximately 90 calories.
How many carbohydrates are in one serving?
There are 60 grams of carbohydrates per serving.
How much sugar is in each serving?
There are 43 grams of sugar per serving.
Is there any sodium in this jelly?
No, this jelly recipe contains 0mg of sodium.
What is the fat content of this recipe?
This jelly recipe is fat-free.
What are some ways to serve this apple jelly?
It is perfect for toasted bread, drizzling over pancakes, or as an ingredient in various desserts.
What makes this a zero-waste recipe?
It uses apple parts that are normally discarded, like peels and cores, to create a new food product.
Can I use different types of apples?
While tart apples are suggested for flavor, you can use available scraps, though the flavor and set may vary.
What tags are associated with this recipe?
Tags include jelly, apple jelly, preserving, zero waste, fall recipes, homemade jelly, fruit jelly, and canning.
Is the serving size specified?
The specific serving size in volume is not provided, but the recipe yields 150 total servings.
What should I do if the jelly doesn't set?
Ensure you used exactly 9 cups of sugar and boiled for exactly one minute after reaching a hard boil, as these steps are critical for the pectin to work.
Is this recipe suitable for autumn?
Yes, it is considered an excellent fall recipe as it utilizes the abundance of apples during the harvest season.
Can the recipe be doubled?
It is generally recommended to make jelly in single batches to ensure the pectin sets correctly and the boiling times remain accurate.