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Apple Scrap Jelly

Apple scrap jelly turns leftover apple peels and cores into a clear, golden-amber jelly. Simmer the scraps for deep apple flavor, strain without pressing, then boil to 220°F until it sets on a cold plate.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 half-pint jars
Course: Condiment
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peels and cores from 6-8 apples (saved from other recipes)
  • 1 apple peels and cores Use scraps from 6–8 apples; remove any seeds.
Water
  • 4 cup water Use enough to cover the scraps in the pot.
Granulated sugar
  • 2.5 cup granulated sugar Measure after juicing: for every 1 cup juice, use 3/4 cup sugar (2–3 cups total depending on yield).
Lemon juice
  • 2 tbsp lemon juice
Cinnamon (optional)
  • 0.5 tsp cinnamon Optional.

Equipment

  • 1 large pot
  • 1 saucepan

Method
 

Cook the apple scraps
  1. Place apple peels and cores in a large pot and cover with water. Bring to a boil over high heat.
  2. Simmer the apple scraps for 30-40 minutes until they are very soft. Keep the pot at a steady simmer for easy extraction of pectin.
Strain and sweeten
  1. Strain the mixture through a fine mesh sieve or cheesecloth without pressing. Let the juice drip for 30 minutes.
  2. Measure the strained apple juice and add granulated sugar at a ratio of 3/4 cup sugar for every 1 cup juice. Stir to combine.
Boil to jelly stage
  1. Combine the apple juice, granulated sugar, and lemon juice in a saucepan and bring to a boil. Once boiling, keep it at a vigorous boil.
  2. Boil vigorously, stirring frequently, for 15-20 minutes until the jelly reaches 220°F or sets on a cold plate. Keep an eye on the temperature so it doesn’t overcook.
Jar and finish
  1. Stir in cinnamon if using. Ladle the hot jelly into sterilized jars and refrigerate or process.

Notes

Pro tip: don’t press the solids when straining—pressing can make the jelly cloudy. Refrigerate the jars for up to 2-3 weeks; freezing isn’t recommended for best texture. To make this more lightly spiced, skip the cinnamon (or use a pinch of ground ginger).