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Topic: Apple Peel Jelly  (Read 80675 times)
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« on: October 26, 2008 02:13:54 PM »

As I was making an apple pie this afternoon, I wondered what I could do with the leftover apple peels. Lo and behold, I discovered that you can make jelly from the peels and cores! So, after going through a bunch of jelly recipes, this is what I came up with:

To make the jelly I took the peels and cores from 5 apples (I used cortland) and put them in a pot with enough water to cover them. I boiled this for about 10 minutes. This part smelled sooo good! Then I poured the mix through a collander to strain out the chunks. I got about 2 cups of pretty pink liquid. I poured this back into my pot, stirred in a cup of sugar, a little bit of cinnamon and set it to boil. Then I put my candy thermometer in the liquid and waited for it to reach 220F (which is where the thermometer said 'jelly'). After that, I poured it into an empty sauce jar. The 2 cups of liquid boiled down to around a cup. And there you have it, apple cinnamon jelly! 

This was an exciting thing to discover for me because I've wanted to try jelly/jam making but I didn't want to mess with tons of jelly and canning it all. I just want a little for me! Haha. I will definately make this again!

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« Reply #1 on: October 26, 2008 02:23:32 PM »

Looks soooo tasty!! I'm allergic to apple skins, so I probably couldn't eat it Sad But it's so cool that you could make something tasty out of the skins and core!

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« Reply #2 on: October 26, 2008 02:27:07 PM »

Looks great! Apple skins contain a lot of pectin that forms jelly. I make jelly out of powdered pectin from the grocery store, but this seems really cool!
« Last Edit: October 28, 2008 12:06:50 AM by mermaide » THIS ROCKS   Logged

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« Reply #3 on: October 26, 2008 03:10:47 PM »

Such a great idea & its looks tasty too!  Thanks for the instructions, I must just have ago sometime!  Smiley


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« Reply #4 on: October 26, 2008 03:41:16 PM »

Looks soooo tasty!! I'm allergic to apple skins, so I probably couldn't eat it Sad But it's so cool that you could make something tasty out of the skins and core!

I obviously don't know about your allergy, but I'm also allergic to apple skins, and raw pineapple. But for some reason, cooking (or canning in the case of pineapple) takes care of the allergy. I don't know if it cooks out the bad stuff or what.

Tygir, I just sent your post to my  mom - I'm hoping she'll keep it in mind next time she bakes a pie. I'm more of a no-baker (as in no-bake cookies). That looks absolutely delicious!

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« Reply #5 on: October 26, 2008 05:15:48 PM »

what a great idea! i can't find pectin locally near me (and i don't want to order online) so this would work for me. i didn't know the skins had pectin. thanks for sharing!

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« Reply #6 on: October 26, 2008 05:25:35 PM »

Oooo!  I'm just about to make a Jewish Apple Cake (and while most recipes only call for 3-4 apples, I use 10-12), so I definitely am going to do this.  Thank you so much for posting!
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« Reply #7 on: October 26, 2008 06:42:13 PM »

I'm going to have to try this after my next batch of apple butter!
« Reply #8 on: October 26, 2008 08:12:07 PM »

My jelly isn't gelling Sad.  It isn't getting to 220, either though.  I still have it boiling, but it's at a steady 210.  I'm letting it boil and testing it out in small batches, by cooling it in the fridge (in hopes that it will thicken when it cools - it's not).  I'm not giving up though!
« Last Edit: October 26, 2008 08:12:43 PM by keeperrox » THIS ROCKS   Logged
« Reply #9 on: October 27, 2008 07:44:52 PM »

Fantastic! I just made some apple butter, and tossed all the peels and cores Sad [I didn't even think of this! next time!!!]

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