Thursday Recipe - Apple Jelly

Apple jelly is really easy to make and very tasty. Next time you're peeling and coring apples, save those scraps to juice for jelly.

Apple Jelly

8 c. apple peels and cores
5 c. water
5 T. pectin OR 1 box
5 c. sugar

Pack the peels and cores into a 2 or 3 quart saucepan. Pour the 6 c. of water over the top. Place over high heat and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it sit for 4-6 hours.

Carefully drain off the juice into a measuring cup. You need 5 c. total of the juice. Add a little extra water if you come up short. Discard the juiced peels and cores.

Pour the 5 c. of juice into a large pan (I use my 5quart stew pot for this). Add the pectin. Bring to a boil, stirring all the time. Once it hits a full, rolling boil (it keeps bubbling even when you are stirring), add the sugar. Keep stirring while you bring it back to a full boil. Boil and stir for 1 minute.

Remove from the heat and pour into hot pint jars. Seal and process the jars.

Makes about 3 pints.