Bring peels and cores of apples and water to a boil in a Dutch oven over high heat. Reduce heat to medium-low; simmer 45 minutes. Pour through a fine wire-mesh strainer into a large saucepan to equal 3 cups liquid. (Add water, if necessary.) Discard solids. Whisk in powdered pectin and sugar. Add cinnamon stick and whole clove. Bring to a boil. Boil 2 minutes. Remove from heat; discard spices. Pour into 1 (24-oz.) hot sterilized jar, filling to 1/4 inch from top; wipe jar rim. Cool completely (about 30 minutes), cover with lid, and chill 12 hours. Refrigerate up to 1 month.
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This is great to avoid waste when processing apples for other uses. I use a peeler-corer-slicer when making dehydrated apple rings or pies. The scraps go into the freezer until I'm ready to make jelly. You can also add peels from pears or other fruits that you like with apple. I usually give this as gifts--people love it and all it costs me is the sugar & lids for the jars.
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