Apple peel jelly

As you make all those great apple recipes for fall, don't forget to use the peel as well. Here is a recipe for apple jelly that uses the peels and cores. How great is it that you can use the WHOLE apple!

What you need:

Box of pectin

Jars

4 C apple cores and peels

Basic Instructions:

Put the cores and peels from about 15 apples (4 cups tightly packed) into a large pot and cover with 6 cups water. Simmer about 20 minutes. Drain the juice through a cheesecloth lined colander into a bowl without squeezing. At this point follow the recipe for apple jelly on your pectin package. If you find there’s not enough juice, do a second boiling of the peels in an additional cup or so of water. The final jelly is delicately flavored, and blush colored.