Don’t waste a thing this apple season with this scrumptious apple jelly recipe that uses just the scraps! It’s the perfect way to use up the rest of the apple while your next apple pie is baking away in the oven.
Peel, core, and remove seeds from apples. Reserve flesh for another use.
Bring peels, cores, and 6 cups water to a boil in a Dutch oven over high. Reduce heat to medium-low; simmer 45 minutes. Pour mixture through a fine mesh strainer into a large saucepan, discard solids.
Whisk in sugar and pectin. Add cinnamon sticks, and bring to a boil over high. Boil 2 minutes. Remove from heat; discard cinnamon sticks. Pour into sterilized jars, filling to 1/4-inch from top, and cool completely, about 30 minutes. Cover with lid, and chill 12 hours before serving.