I got the idea from Screams of Terror from the Kitchen. She was so helpful!
I made three batches of jelly- and got 20 1/2 pints. See, my jelly is so talented and beautiful, no?
What am I going to do with 20 1/2 pints of jelly you ask? Good question.
I am going to give them to my MOPS volunteers and workers for Christmas. Good idea, Taryn.
But, I would like to give them something else too- something that goes with the gift, you know? I was thinking about putting a quick bread mix in a pretty bag and giving them that . . . so they could make the bread and spread the jelly on it?
I don't know- what are your thoughts? Any good ideas?
Apple Pie Jelly
adapted from Screams of Terror from the Kitchen
- Leftover Apple peels, cores and discarded pieces (I almost filled my 5 quart pot)
- water to cover the peels
- 3 cups sugar
- cinnamon, all spice and nutmeg to taste
- Put apple peels and cores into a stock pot- I used my green pot- but you could use anything really.
- Pour water in until it almost covers the apple peels.
- Bring to a boil and then simmer until the peels have lost their color and the cores are soft.
- When cool enough to touch, wring the juice out of the apple with four layers of cheese cloth - or let it drip through a jelly bag.
- Process according to the instructions in the pectin box.
- My instructions were to add pectin and bring to a boil.
- Add sugar and spices- and return to a boil for 1 minute.
- Process into jars.