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Pink Apple Jelly Recipe

Pink Apple Jelly Recipe

I currently have two apple trees in my front yard. The Jonathan apple tree produced approximately 1000 apples this year. I have thus been busy making and canning applesauce. My husband bought me a peeler and corer, which made the task so much quicker and so much easier. I can make my own chunky applesauce that has the same texture as store-bought. Not wanting to waste any part of the apple if possible, I also decided to make some pink apply jelly this year. I was able to use the peels and cores of my apples to make some pretty pink jelly that will pair perfectly with my thumbprint cookies at Christmastime.

Ingredients

  • 2 dozen apple peels and cores
  • 12 cups of water
  • 1.75 ounces of pectin
  • 7 cups of sugar

Directions

  1. Cover the apple peels and cores with the water.
  2. Boil the apples for 30 minutes.
  3. Strain the water from the cooked apples
  4. Discard the cooked apples.
  5. Transfer 7 cups of the apple water to a large pot.
  6. Whisk in the pectin.
  7. Heat the apple water to a rolling boil.
  8. Whisk in the sugar.
  9. Boil for 5 minutes or until jelly begins to set.
  10. Transfer the apple jelly to prepared pint jars, leaving, 1/4-inch headspace.
  11. Boil the jars in a water-bath for 5 minutes.

Apples for Pink Apple Jelly

Peeling and Apple for Pink Apple Jelly

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Apple Peels for Pink Apple Jelly

Boiling the Peels and Cores for Pink Apple Jelly

Separating the Peels and Apple Water for Pink Apple Jelly

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Apple Water for Pink Apple Jelly

Pectin and Apple Water for Pink Apple Jelly

Boiling the Apple Water for Pink Apple Jelly

Sugar for Pink Apple Jelly

Filling the Jars with Pink Apple Jelly

Filled Jars of Pink Apple Jelly

Pink Apple Jelly

Also check out my recipe for Easy Apple Freezer Jam.

Image Credits

Pink Apple Jelly Recipe © 2019 Heather Johnson
Apples for Pink Apple Jelly © 2019 Heather Johnson
Peeling and Apple for Pink Apple Jelly © 2019 Heather Johnson
Apple Peels for Pink Apple Jelly © 2019 Heather Johnson
Boiling the Peels and Cores for Pink Apple Jelly © 2019 Heather Johnson
Separating the Peels and Apple Water for Pink Apple Jelly © 2019 Heather Johnson
Apple Water for Pink Apple Jelly © 2019 Heather Johnson
Pectin and Apple Water for Pink Apple Jelly © 2019 Heather Johnson
Boiling the Apple Water for Pink Apple Jelly © 2019 Heather Johnson
Sugar for Pink Apple Jelly © 2019 Heather Johnson
Filling the Jars with Pink Apple Jelly © 2019 Heather Johnson
Filled Jars of Pink Apple Jelly © 2019 Heather Johnson
Pink Apple Jelly © 2019 Heather Johnson

Written by Heather Johnson

Heather is a writer, librarian, linguist, wife, and mother who loves her husband, children, dogs, and cats. She has a bachelor's degree in English with a minor in creative writing and master's degrees in library and information science and English studies with a concentration in linguistics.

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