Fall means apple! Time for apple pies, apple cider and apple everything. This jelly is from apple scrap – cores and peels. Just apples and sugar, and pectin make all work.
Cores and peels from 4-5 organic apples
2 cups water
1/2 cup sugar
1 tbsp. lemon juice
Apple pie spice or cinnamon (optional)
Put the apple cores and peels into a large enameled or stainless steel saucepan. Add enough water to just cover. Bring to a boil and cook in low heat until water level has reduced by half, about one hour or more.
Strain out the apple scraps. Measure the liquid then return it to the saucepan. For every cup of apple liquid add 1/3 – 1/2 cup sugar (depend of apple sweetness) and 1 tablespoon lemon juice. Bring to boil and cook, until jelly’s temperature reaches 220F (gel point).
Keep in fridge or can in sterilized jars.