What I love about this jelly is that it is made from the leftovers from making Apple Pie Filling, I used the apple peelings and cores to make apple juice that is later made into apple jelly. Apples make their own pectin so none is needed for this recipe.
Place the peelings and cores into a large stockpot, leaving just enough room for 6 cups of water. allow to come to a boil uncovered, turn down the heat and simmer uncovered until the fruit becomes soft. it took about 1 hour of simmering.
Strain off the juice through prepared cheesecloth or jelly bag, i used a fine wire mesh strainer to drain the juice out into a large crock bowl, Do not press on the peels as you strain the juice. I covered the apples with a towel and allowed the apple bits to sit and drain overnight. You want to end up with clear liquid and not sediment.
You can discard the peels and cores, i tossed mine out to the bunnies that live under our shed.
Measure your juice and place back onto the stove into a large stockpot, adding 1 cup of sugar for each cup of juice, Stirring until dissolved, then add in 3 TBS of lemon juice, and 1/2 teaspoon of Apple Pie Spice, you can use a little more depending on your taste.
Bring to a boil over medium high heat and cook, stirring often so it does not burn, until the mixture reaches the gel point. I use a saucer and added a tablespoon onto the center and placed in the freezer for about a minute to cool down, I drew a finger down through the center of the jelly and it stayed parted, it was gelled enough, Tart apples have a higher pectin content than blandly sweet ones and will reach the gel point sooner.
- Skim the foam and ladle in hot, sterile, ½ pint jelly jars.
- Process in a water bath canner for 10 minutes.
- Yields about 6 half pints.
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