Here’s that recipe for Apple Peel Jelly I was telling you about!
APPLE PEEL JELLY
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. 😀