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Apple Scrap JellyHoly cow, you guys! This Apple Scrap Jelly has got to be the coolest canning recipe I’ve ever found. For those of us that strive to use what we have and not be wasteful, this is a home run. As you know, I’ve got a ton of apples to preserve and applesauce is at the top of my list. But, when I was searching for a basic recipe, I came across this amazing Apple Scrap Jelly that utilizes the “leftovers” from the applesauce and I just knew I had to try it. After making my Cinnamon Vanilla Applesauce, the other day, I used up the scraps to make some of this. There is nothing better that getting 2 uses out of 1 item…especially one that was free! And with water being the “other” main ingredient…the cost of this recipe is literally pennies, because of course, you’ve got to add sugar! What would a sweet, delicious jelly be without sugar? Oh and that amazing pink color? No food coloring here! That coloring is all natural from the apple peels…directly from Mother Nature… Pretty neat, huh? Enjoy! ** Prepare your jars and water bath canner as directed in this Water Bath Canning Tutorial from Ball.**
Things You Need:
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Here’s the recipe:
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 30 minutes
- Peels, cores and scraps from 6 lbs. apples
- 1 whole apple
- 6 cups water
- 1 teaspoon cinnamon
- 6 tablespoons pectin, optional
- 8 cups sugar
- Put all of your apple scraps, 1 whole apple, plus, water and cinnamon into a large pot. Whisk in pectin, if desired. (Apples create pectin naturally, so this is not a necessary ingredient.) Heat on medium temperature for 25 to 30 minutes or until cores are soft.
- Place a strainer over a large bowl. Pour apple scraps into the strainer. Allow it to sit and drain for 10 to 15 minutes, making sure all of the juices have drained into the bowl.
- Return juices to a clean pot. Heat on medium-high temperature until boiling.
- Add sugar and stir to combine. Continue boiling for an additional 15 to 20 minutes or until the mixture has cooked down by 25%.
- Place funnel into a jar and fill with jelly. Repeat with remaining jars.
- Wipe the edge of each jar with a damp paper towel to make sure there is no sticky jelly on the edges that will affect the seal. Cover with lids and gently, screw on bands until just tight.
- Place jars into the canning rack and drop into the water bath canner.
- Place the lid onto the canner. Bring to a rolling boil. Once water begins boiling, allow the jars to process for 10 minutes. (Adjust for your altitude.)
- Remove the lid and allow the jars to cool for a couple of minutes. Lift the canning rack and jars out of the water and set on a clean, kitchen towel.
- Remove jars from canning rack. Cover with a clean, kitchen towel and allow the jars to sit, undisturbed, for 12 to 24 hours.
- Check lids and make sure each has properly sealed.
- Label your delicious Apple Scrap Jelly and save in a cool, dark cabinet for up to a year.
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