Apple Peel-and-Core Jelly

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.