Homemade Apple Jelly

Turn those leftover apple skins and cores from making homemade applesauce and apple pie into jelly! Tastes great and you get to make the most out of every aspect of the apple.

Homemade Apple Jelly

So after you are done peeling and coring all those apples to make a delicious apple pie, are you supposed to just throw away the skins and cores? No! Don’t you dare throw those precious morsels into the waste basket. They are the perfect candidates for making homemade apple jelly. It make look a bit gross while it cooks down but I promise it results in the best apple jelly. And you will feel resourceful by using every part of the apple.

This recipe uses the skins and cores from 20 pounds of apples, which were used to make a bunch of homemade applesauce and two apple pies. In case you did not just have an apple-fest, you could also use whole apples to make this jelly. Five pounds of whole chopped apples may be substituted for the peels and skins from 20 pounds of apples. The most important part is making sure you have the exact amount of juice and sugar. Happy canning!

One year ago: Graham Cracker Bars

Two years ago: Peanut Butter Biscoff Blondies


Makes ten 8 oz. jars


10 (8 oz.) canning jars with two-piece lids

Skins and cores from 20 lb. of apples (or 5 lb. chopped whole apples)

8 cups water (5 if using whole apples)

9 cups sugar, leveled

1 box fruit pectin

1/2 tsp butter, if desired to reduce foaming


    1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
    2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
    3. Place the skin and cores in a large sauce pan over medium-high heat. Add water and bring to a boil. Reduce heat and simmer for 10 minutes. Crush the apples using a hand masher and let simmer another 5 minutes.
    4. Line a mesh sieve with a damp cheesecloth and place over a large bowl. Strain the juice from the peels and core pieces, pressing gently. You should have about 7 cups of juice; if not add water. Return to a large sauce pan over high heat.
    5. Measure sugar into a large bowl, set aside.
    6. Stir fruit pectin into the juice and bring to a rolling boil (add 1/2 tsp butter if desired to reduce foaming). Stir in sugar quickly and return to a rolling boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
    7. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
    8. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Source: My dad, adapted from the Sure-Jell box.


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