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Apple Scrap Jelly


Apple Scrap Jelly

The next time you make apple pie or apple sauce, save the cores and peels to make jelly!

Leda Meredith

I love "something for nothing" recipes and this is one of my favorites. The next time you're making apple pie or apple sauce, save the cores and peels and turn them into this delicious jelly.

Cook Time: 1 hour

Total Time: 1 hour

Yield: 2 - 3 half pint jars


  • Cores and peels of 12-15 organic apples (do not use peels from apples that were not organically grown)

  • Water
  • Sugar
  • Lemon juice


Put 3 half pint jars into your canner and cover them with water. Bring to a boil and boil for 15 minutes to sterilize the jars. Turn off the heat and add the canning lids to the hot water. Do not boil the lids or you will damage the adhesive rings on them.

While the jars are sterilizing, put the apple cores and peels into a large enameled or stainless steel pot. Add enough water to cover. Bring to a boil and cook until the cores are mushy and the water level has reduced by half.

Strain out the apple scraps. Measure the liquid then return it to the pot. For every cup of apple liquid add 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point.

Remove the sterilized jars and lids from the canner. Ladle the jelly into the jars leaving 1/2-inch head space. Screw on the 2-piece canning lids. Process in a boiling water bath for 5 minutes.


Tart apples have a higher pectin content than blandly sweet ones and will reach the gel point sooner.

Including some peels from red apples will give your jelly a lovely blush color.

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