When making apple or pear preserves, butters, or jams, save those peels and cores.  Making apple and pear peel jelly is not only a great way to reduce waste but a way to  create a delicious jelly.


5 cups apple/pear juice (you will need15-20 apples/pears combined)

1 package powdered fruit pectin

7 cups of sugar


  • Prepare canner, jars and lids. 
  • In a large pot, put the apple and/or pear peels and 8-10 cups of water.  (The goal is to end up with 5 cups of liquid) 
  • Bring to a boil, reduce heat and cook  until the cores are mushy and the water level has reduced  About 20-30 minutes. 
  • Strain through prepared cheesecloth or jelly bag.  
  • Measure out 5 cups of liquid and return it to the pot. If you do not end up with 5 cups of liquid, add enough water to make 5 cups.
  • Whisk in pectin until dissolved.  Bring to boil over high heat, stirring frequently.  Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute.
  • Remove from heat and quickly skim off foam.  Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.  
  • Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and wait 5 minutes, then remove jars, cool and store. 

Recipe from Ball Complete Book of Home Preserving