A Weeks Worth of Apples Part III

So all week I have been canning apples and I started taking my scraps and tossing them to the chickens, but I started thinking that maybe I could create a jelly from my scraps.  And so Apple Scrap jelly was made! I learned pretty quickly not to call it Scrap Apple jelly because both my mom and husband thought I was calling it crap apple Jelly. And this blog may be called BS but this jelly is very far from crap. It is the opposite actually. It is also a very simple recipe, and it can be used for any infused fruit. I was thinking I could make a watermelon scrap jelly for summer using this basic recipe or maybe mint and lemon combo?? Who knows what I could create...we will see...

And without anymore chit chat I give you Apple Scrap Jelly

Apple Scrap Jelly:

Ingredients/materials:

Peels and cores from 25-30 apples

Water

6 TBS pectin 

8-9 cups sugar

Canning jars 

Water bath

Step 1: sanitize jars and lids. I toss my jars in the dishwasher on a sanitize cycle. And my lids go in the microwave, covered in water and heated til near boil. I used 12oz jelly jars, unless you have a large family you may want to stick with using small jars for your jelly, because once you open your jelly you are going to need to use it before it goes bad.

Check out those scraps

Step 2: add scraps to a large pot. Be sure that when you cut your scraps you separate the rotten parts and don't use them for the jelly. Add 6 cups water set stove on high once water is boiling cover, turn down to medium and allow your scraps to boil down and soften. Ones the core is soft you are done.

Apples strained and back in pot

Step 3: strain. Strain mixture in a colander with a piece of cheese cloth to catch the big pieces. I didn't have a cheesecloth so I used a clean T-shirt stretched tight. I allowed my mixture to strain for 3 hours in the fridge. Do not squeeze the cloth when you finish, it will cause your jelly to be cloudy.

Sugar and Pectin added

Step 4: Pour mixture back in pot. Add water so that you have a total of 7 cups of liquid. I had to add about a cup and a half.  Turn stove on high, add pectin a heat until boiling and it won't go down when stirred . 

Step 5: Once boiling add 8-9 cups sugar. Stir and return liquid to a rapid boil. Liquid must reach 218℉ before it will set. So be sure you don't take it off too early. Or you will be making apple syrup instead. Remove from heat and quickly funnel jelly into jars leaving 1/4th to 1/2 inch head space. 

ladle into jars

Step 6: Wipe rims down , add lids, and loosely tighten rings down. Place jars in boiling water bath and process for 5 minutes. Turn stove off and let the jars stay in the water for 5 more minutes.

Jars resting in bath

Step 7: Remove from waterbath. You should heard the jar tops "pop" within the next 5 minutes. This means the jars are sealed. If they don't, remove lid wipe down and re-process, or you can keep it in fridge to use immediately. Store in a cool dark place and your jars can keep up to 2 years. Or Bundle them up to share with friends and family.

Now check out the color of that Jelly. It is so pretty and clear. It spreads on an almost pink color and it is a bit liquidy. It isn't chunky like strawberry or grape jams and jellies. But it is yummy and perfect on toast. The kids love it on their sandwiches. My daughter is a bit fan of apple scrap nutella sandwiches! I have includes a recipe card that you can print if you would like. I hope you enjoy this as much as I do.