Canning & Preserving · Farmstead Recipes

Scrappy Apple Jelly

If you have learned anything about me by now, I’ll bet that my utter loathing of waste probably tops the list.  It’s just never-ending and something I’ve never been able to fully grasp – especially in this world of bigger-better-brighter that we find ourselves in; but is it really better?

I’ve always been an adamant proponent of reduce-reuse-recycle, and I   am constantly finding new ways to stick to it.  Enter Apple Scrap Jelly; or as I prefer to call it Scrappy Apple Jelly!

Remember my old adage – hot food likes a hot jar!  So before you start, pop your canning jars into the dishwasher and they’ll be ready to go when you need them!

We go through a LOT of apples in our family and I enjoy making applesauce, thus we have a lot of apple scraps.  I’ve taken to saving them in the fridge in a big bowl with a plastic wrap cover.  They’ll keep like this for a few weeks, depending on how fresh your apples are to begin with.  All you need for this recipe is the scraps, sugar, and a box of pectin!

Put the scraps in a big pot with about 6 cups of water.

Bring the pot to a boil, and then turn down heat to a constant simmer for 20-30 minutes.  You want the water to extract all the juicy goodness left in the scraps.

After 20-30 minutes, remove the pot from the heat and strain out the apple pieces, keeping the juice.

Once all the scraps are removed, add enough water to get a total of 7 cups of liquid.  Isn’t the color divine?

Pour the liquid back into pot and add 9 cups of sugar.  Bring the mixture back to a boil, while stirring the sugar to dissolve.  Once boiling, stir in the pectin.

Allow the mixture to boil hard for one minute then turn off the heat.  If you do get a white film from boiling, as I did in the above picture, remove with a spoon and discard.

Your jars should be hot and ready to go at this point!  As a side note for jams and jellies, I like using both jelly jars (8 oz) and pint jars (16 oz).  I usually keep the pints for home-use and gift the jelly jars.

Ladle the liquid into the jars using a funnel.  Leave a half-inch of headspace.  Wipe the jars to remove any residue from transfer.  Align your hot lid and screw rings until fingertip tight.

Process your jars for 10 minutes in a water bath canner.  Make sure the water covers at least an inch above the jars and you put the lid on the pot.

Remove jars to a wire rack and allow to sit for 24 hours to fully cool and make sure to check that no lids have popped.  If this happens, put the jar in the fridge and use within a few weeks once it has jellied.

The jelly does take 4-6 weeks to process once canned, so patience is required but I promise it is well worth it!  Enjoy!

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