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