Skip to main content New<> this month
Get the Allrecipes magazine

Apple Core and Peel Jelly

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  2 photos

"Don't throw away the cores and peelings from your apples after you bake that pie! Use them to make a very delicious apple jelly."
Added to shopping list. Go to shopping list.


13 h 10 m servings 122
Original recipe yields 64 servings (8 cups)


{{model.addEditText}} Print
  1. Place water, cores, and peels in a large pot. Bring to a simmer and cook for 25 minutes. Strain liquid through a cheesecloth set over another large pot. Pour in enough apple juice to equal 7 cups of liquid. Add pectin and bring to a rapid boil. Add sugar and continue boiling for 1 minute. Remove jelly mixture from heat and add food coloring.
  2. Pour jelly mixture into sterile jars leaving 1/8 inch room at the top. Wipe jar rims and adjust lids and rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  3. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts

Per Serving: 122 calories; 0 31.4 0.1 0 2 Full nutrition

Explore more


Read all reviews 0