Monday, October 5, 2009

Preserving Food ~ Apple Peel Jelly

I got this idea from Callista, who made what sounds like the best jelly ever! For our family though, I can not add that much sugar in jelly, so I decided to try out an old fashioned recipe from the Ball Complete Book Of Home Preserving instead, but use her apple peel juice method, and tweak the seasonings. It turned out so wonderful and I have to share:

Old Fashioned Apple Peel Jelly

Step 1: Make the juice

First, boil the apple peels. I had a 9 quart pot filled to the brim. I added enough water so when I pushed down on the peels I could see it, and boiled. I let that simmer on low for over 3 hours once it got to a boil. I just left it there all of nap time. Then I took a colander, and set it on top of an upturned cereal bowl in my largest bowl (HUGE metal mixing bowl that I keep for canning). I don't have any cheese cloth. I didn't think that the people at the store would want me bringing the plague to them, so I figured it could drip sufficiently while I made and ate dinner. I ended up with 10 cups of liquid.

Step 2: Recipe

I then used the juice for this recipe:

4 cups apple juice
2 Tbs lemon juice
3 cups granulated sugar

(I used raw, organic sugar and it worked just fine)

Prepare lids and jars. (Here for info on how to do that)

Bring juice and lemon juice to a boil and add in sugar, stirring until dissolved.

Step 3: Season the Jelly

For Apple Pie flavor add in: 1 tea cinnamon and 1/2 tea nutmeg

For Apple Cider flavor add in: 1 Tbs whole allspice, zest of one orange, 1/4 tea cinnamon, 1 tea whole cloves (strain out at the end)

Step 4: Cooking and canning

Boil hard, stirring frequently, until mixture begins to sheet from a metal spoon. (For me it took nearly an hour... and I didn't stir it much). You do not need any added pectin for this recipe. The pectin in the apple peels will work fine. I added a pectin box the first batch I made and it make it more like jello! LOL! It still tastes great though.

Pour into prepared jars leaving 1/4 inch head space.

Process jars for 5 minutes in rolling boil, then shut off heat, and leave for 5 minutes.

Remove jars, cool, label and store.




Best Wishes, Marie said...

you are so impressive !! ambitious, energetic !!

Unknown said...

Did you taste the apple juice when you were done making it? I just made it, and it doesn't taste very 'appley'. I am wondering if I didn't cook it long enough (I did it for 3 hours). I'm hoping it will still work for the jelly. Any thoughts?

Val in the Rose Garden said...

I didn't taste it, but I am guessing that it wouldn't taste very apple-y because it is just the peel that you have in their and most of the 'sweet apple flavor' comes from the pulp. I would still try to make jelly out of it and see what happens. The worst is that you can make oatmeal bars or something like that out of less than perfect jelly. ;)



Oscarlet said...

I made apple jelly for the first time today and instead of the peel I used the cores that I didn't use for the apple butter (the peels were blended with the apple flesh). It came out apple-y and when they were soft I took them out and then added the sugar, removed the pips and then whizzed them in the vitamix to give the dogs and chickens. It made good looking applesauce that they were happy to eat. It was nice that everything was used except the stem.

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