There is nothing quite like the feeling of getting something from nothing or at least having less waste to compost. I always feel like the peels and cores can amount to a fair amount. So I was pretty pleased when I was able to successfully make a delicious apple jelly from nothing but the peels, cores and seeds (often leftover from making apple butter).

It took a few attempts over a couple years to find just the right way to make a delicious apple jelly. But this one is so good – I that it has quickly become one of my favourites. I love the hint of spices and the resulting colour. The clove and cinnamon flavours really make it for me!

It is very delicious on pancakes and waffles. Classically of course on toast. But my current favourite is on top of warm buttered biscuits!

And it really does just come from the peels and apple scraps.

This recipe pairs wonderfully with my slow cooker apple butter recipe which produces plenty of apple discards.

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Spiced Apple Peel Jelly

A delicious gently spiced sweet apple jelly

Keyword apple jelly, apple peel jelly, jelly

Prep Time 1 hour

Cook Time 45 minutes

Servings 8 Cups

Ingredients

• Apple Discards – peels cores, skin and seeds (stems removed) from 4 lbs of Apples
• 1 Whole Cinnamon stick
• 6 Whole Cloves
• Water enough to fully cover the fruit in the pot
• Juice of 1 Lemon
• 7 Cups Sugar
• 1 Pouch of Liquid Pectin

Instructions

1. Put the apple peels and scraps in a large heavy bottomed pot.
2. Cover with enough cold water to fully immerse the fruit scraps.
3. Add a whole cinnamon stick and 6 Whole Cloves
4. Bring to a boil, then lower heat and simmer for 30 minutes.
5. Occasionally compressing the fruit and stirring with a wooden spoon.
6. Remove from heat and allow to steep for an additional 5 minutes.
7. Strain into a large measuring bowl through a sieve or cheese cloth, but don’t press the fruit.
8. This should render around 5 cups of liquid.
9. Add the juice of one lemon.
10. Return to a large heavy bottom pot on the stove and add the 7 cups of sugar.
11. Carefully bring to a roiling boil on the stove.
12. Boil for 1 minute, while stirring (watching carefully to not boil over).
13. Remove from heat and stir in 1 package liquid pectin.
14. Stir for 3 minutes.
15. Fill clean canning jars.
16. Process covered in a water bath canner fro 10 minutes to fully seal.
17. Remove from canner and allow to set up undisturbed (like on a tea towel on the counter) for 24 hours.
18. The jelly will thicken as it sets.
19. Store any jars that have not sealed properly in the fridge.

Spiced Apple Peel Jelly

Makes approximately 8 cups.

Ingredients
Apple Discards – peels, cores, skin and seeds (stems removed) from 4 lbs of Apples
1 Whole Cinnamon stick
6 Whole Cloves
Water (enough to fully cover the fruit in the pot)
Juice of 1 Lemon
7 Cups Sugar
1 Pouch of Liquid Pectin

Directions
Put the apple peels and scraps in a large heavy bottomed pot.
Cover with enough cold water to fully immerse the fruit scraps.
Add a whole cinnamon stick and 6 Whole Cloves
Bring to a boil, then lower heat and simmer for 30 minutes.
Occasionally compressing the fruit and stirring with a wooden spoon.
Remove from heat and allow to steep for an additional 5 minutes.

Strain into a large measuring bowl through a sieve or cheese cloth, but don’t press the fruit.
This should render around 5 cups of liquid.
Add the juice of one lemon.
Return to a large heavy bottom pot on the stove and add the 7 cups of sugar.

Carefully bring to a roiling boil on the stove.
Boil for 1 minute, while stirring (watching carefully to not boil over).
Remove from heat and stir in 1 package liquid pectin.
Stir for 3 minutes.
Fill clean canning jars.

Process covered in a water bath canner fro 10 minutes to fully seal.
Remove from canner and allow to set up undisturbed (like on a tea towel on the counter) for 24 hours.
The jelly will thicken as it sets.
Store any jars that have not sealed properly in the fridge.

Check out how to make Peach Syrup from just the pits and skins as well!