Here’s that recipe for Apple Peel Jelly I was telling you about!


Place apple PEELS (no cores!), lightly packed, into a 4.5 qt pot with 5 C. water. Add 1 cinnamon stick (or 1 t ground cinnamon). There should be about 3-4 in of peels in the pot. Bring to a boil, then reduce heat and boil for 15 min, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand *overnight*.

Strain the liquid into a measuring cup, and make certain you have 5 cups.

When straining, we use this Chinois strainer over a pot or big measuring cup:


After straining, we quickly run the peel liquid through a cheese cloth (just in case there are still chunks).

Return 5 C. peel liquid to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 C. of sugar, all at once, stirring to dissolve. Return to boiling, and boil hard for 1 min.

Remove from heat, skim foam if necessary (it’s never been an issue for us), and pour into hot 1/2 pint or pint jelly jars. (We run our jars through a hot rinse cycle in our dishwasher so they’re hot & ready.) Boil lids to sanitize. Wipe tops of jars with wet paper towel if there are any dribbles. Put hot/clean lids on jars. Put on rings.

Process in a hot water bath for 10 min. Let set on towel on counter to cool.

Prepare yourself for awesomeness. 😀



Several years ago, my hubby and I went to the local orchard and bought a bunch of seconds apples and turned those bad boys into melt-in-your-mouth apple butter (an old family recipe from his late grandma). It’s SO yummy. Afterward, we had all these peels left and we felt it a shame to simply just throw it all away. That’s when we found a super easy, super yummy, super not-so-good-for-your-blood-sugar-levels recipe for Apple Peel Jelly. It’s a-ma-zing though. It’s probably our most favorite jelly recipe, only second to homemade strawberry jam.

So like I said, it’d been YEARS since last we made these recipes.
But this year, hubby wanted to make some more– so we pulled out the dusty old recipes and decided to have another go!

My hubby bought me this for Christmas to make it easier—> and apple peeler/corer:


It’s a Victorio, which is a *wonderful* brand of product! I was a happy wife. 🙂 🙂 🙂

Here is what the apple peel jelly looked like this batch:

apple peel 1 apple peel 2

Aint’ it pretty?!

Every time you make it, the color is so different, depending on what type of apples you used for the apple butter.

On top of making apple butter and apple peel jelly, we also used apples to make pre-made bags of apple pie filling. (Can you tell we love apples over here?!) You simply cut up the apples, throw all the apple pie ingredients into a freezer bag, and freeze. Voila. Simple. Then all you have to do when you’re ready to make pie is to cut the bag and throw the frozen ingredients in a bowl and allow it to thaw. It’s a pain in the rear to thaw it *in* the bag as all the spices cling to the bag and it’s difficult to get it all out. We just found it’s abundantly easier to dump it frozen into a big bowl and thaw that way. Don’t want to lose all the goodies. It’s a great treat to pass out to people as gifts. Just add crust!

apple pie

Besides making something yummy for the fam and to share with loved ones… I just LOVE doing projects with my hubby.
He actually *likes* cooking and canning all this. I *love* being side by side with him and working together. We’d put the kids to bed and promptly get to work… and it was kinda like date night in because we’d talk and share and discuss and joke and play. And of course sample the final product on a piece of bread. My love language is “quality time” so this definitely filled my love tank. 🙂

I don’t have time to post it now, but I will *def* get to posting the recipe for apple peel jelly later. I’d gotten it online years ago but the web address got cut off the copy I have. So I’ll just write it down and share with you when I get the time.

If ever you make (or have made before) apple peel jelly, what did you think? Did you like it?