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