Scrap Apple Jelly

After making my Sugar Free Pear and Apple Sauce or if you have a lot of peels and cores left from a favourite recipe of your own, use them to make this pretty jelly.

20 apple peels, approximately 2 - 2  1/2 cups
6 cups water
1-2 cups unsweetened apple juice
6 tbsps pectin
9 cups sugar

Bring the scraps and water to a boil in a large pot, then simmer uncovered for 30 - 45 minutes.

Once simmered lay a large piece of cheesecloth over a colander in a pot. Pour the liquid and scraps in and leave to drain for about 30 minutes.

Gather the cheesecloth up, do not squeeze, and save the peels in a container. That's right I'm not done with them yet!

Measure the liquid and add apple juice (or more water) to measure 7 cups in total.

Add 6 tbsps pectin and bring to a boil. When you've got a good boil going add the sugar and return to a boil for 1-2 minutes or until the jelly coats the back of a spoon. It should reach a temperature of 220 F/ 104 C

Remove from heat and carefully pour the hot jelly into sterilized jars.

Again here's the link to sterilizing and processing jars.
http://hotandcoldrunningmom.blogspot.ca/2016/09/sterilize-and-process-jars.html

For jelly you need only process for 5 minutes. Check seals after 24 hours. Makes 12 - 1/2 cup jars and 4 - 1/2 pints.

Here's the link to that Sugar Free Pear and Apple Sauce I mentioned.
http://hotandcoldrunningmom.blogspot.ca/2016/11/sugar-free-pear-and-apple-sauce.html
Oh ya, and the scrap peels (not cores) you kept.  Top off your furr friend's kibble with some chopped peel scraps for a real treat!

And if you need to fix a jam or jelly (it happens) I found this great link to help
http://www.pickyourown.org/how_to_fix_runny_jam.htm
Recipe adapted from http://www.firefliesandmudpies.com/2012/10/10/apple-fest-2012-apple-scrap-jelly