making apple peel jelly:
step 1: make the apple juice
boil the apple peels and cores with water and leftover apple cider from the apple butter if you have any. i added enough water so when i pushed down on the peels i could see it, and boiled. i let that simmer on low for over 3 hours once it got to a boil. i just left it there all afternoon while i was processing the apple butter jars. then i took a colander over a large bowl and pushed all the juice out of the peels and cores. i ended up with 8 cups of liquid.
step 2: the actual jelly recipe
i then used the apple juice for this recipe:
4 cups apple juice
2 Tbs lemon juice
3 cups granulated sugar
prepare lids and jars using the same technique as the apple butter.
bring juice and lemon juice to a boil and add in sugar, stirring until dissolved.
step 3: season the jelly – optional as in i forgot to do this but the finished jelly still tastes yummy!
for apple pie flavor add in: 1 tea cinnamon and 1/2 tea nutmeg
for apple dider flavor add in: 1 tbs whole allspice, zest of one orange, 1/4 tea cinnamon, 1 tea whole cloves (strain out at the end)
step 4: cooking and canning
pour into prepared jars leaving 1/4 inch head space.
process jars for 10 minutes in rolling boil. remove jars and cool.
update: my jelly was a bit too liquid for me to be happy with it. i don’t want to reprocess the jelly because i read it will remove some of the flavor. it is super yummy so i am going to order some syrup jars and give it as apple peel syrup. i know exactly where i went wrong, i only boiled for an hour and you should definitely go longer. it was late and the husband and i wanted to go to bed so i just rushed that part. oops! do you think the syrup is a good idea or should i just scratch the whole batch?