APPLE & PEAR PEEL JELLY

 

When making apple or pear preserves, butters, or jams, be sure to save the peels and cores. Instead of tossing them in the compost, turn them into a delicious batch of apple and pear peel jelly. It's a wonderful way to reduce kitchen waste while making the most of every piece of fruit.


INGREDIENTS

  • 5 cups apple/pear juice (you will need15-20 apples/pears combined)
  • 1 package powdered fruit pectin
  • 7 cups of sugar

DIRECTIONS

  1. Prepare canner, jars and lids. 
  2. 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) 
  3. Bring to a boil, reduce heat and cook  until the cores are mushy and the water level has reduced  About 20-30 minutes. 
  4. Strain through prepared cheesecloth or jelly bag.  
  5. 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.
  6. 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.
  7. 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.  
  8. 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

Print Recipe

APPLE & PEAR PEEL JELLY

Yield: Around 8 half pints



INGREDIENTS

  • 5 cups apple/pear juice (you will need15-20 apples/pears combined)
  • 1 package powdered fruit pectin
  • 7 cups of sugar

DIRECTIONS

  1. Prepare canner, jars and lids. 
  2. 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) 
  3. Bring to a boil, reduce heat and cook  until the cores are mushy and the water level has reduced  About 20-30 minutes. 
  4. Strain through prepared cheesecloth or jelly bag.  
  5. 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.
  6. 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.
  7. 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.  
  8. 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.