Apple Jelly
Directions
- 1Place apple peels and cores into a saucepan.
- 2Cover the apple peels and cores with water until just over the apple solids.
- 3Bring the mixture to a boil, then reduce to a simmer for 30 minutes.
- 4Strain the apple juice using a fine mesh strainer over a bowl.
- 5Measure out the strained apple juice.
- 6For every cup of liquid, add half a cup of sugar and one and a half tablespoons of lime juice to the saucepan with the strained apple juice.
- 7Bring the mixture back to a boil and cook until it reaches 220 degrees Fahrenheit, which is the gelling point for pectin.
- 8Pour the hot jelly into mason jars.
- 9Allow the jelly to set in the fridge for a couple of days until it thickens.
Ingredients
- apple peels and cores
- water
- 0.5 cup sugar
- 1.5 tablespoons lime juice
Equipment
saucepanfine mesh strainerbowlmeasuring cupdigital thermometermason jarswhisk
Tips
- The gelling point for pectin is 220 degrees Fahrenheit.
- Pectin exists naturally in fruits like citrus and apples, thickening when combined with sugar and acid then heated.
- The rose color of the jelly comes from the apple skins.