Tuesday, April 20, 2010

Recipe of the day - Apple Peel/Core Jelly & Syrup

Anyone who knows me very well knows that I hate to see things go to waste. I realize that apple peels and cores would be great in the compost pile but here's a way to put them to use to make something very wonderful. Did you know, that you could save your apple cores and make a delicious jam or syrup out of them? A few years ago I saw a recipe for apple peel jelly. I can't find my source now, but when I looked it up online and compared the recipes I found with the apple jelly recipe in the pectin box recipes, they are pretty much the same. The only difference is that in one you peel and core the apples, slice them and cover with water. Well all those apple peels and cores that were being wasted actually make a delicious jelly or pancake syrup. Here's what I do. I save all my apple peels that are discarded because of fussy children, and the cores as well by freezing them in containers or ziplock bags. I have a pot that will hold about 2 gallons of liquid so when I get enough to almost fill it up I will place them in the pot, no thawing necessary. I add enough water to cover, and then bring to a boil, turn down to simmer with a cover on the pot and let it cook for about 1 hour. I let it cool and then strain the whole thing in a wire mesh colander. You can use a jelly bag or cheesecloth in your colander if you like your jelly nice and clear. Don't squeeze, just let it drain for a couple of hours. For the standard jelly recipe here are the measurements:

Apple Jelly (Apple Peel) Yield 7- 8oz. jars
5 cups apple liquid or bottled juice
7 cups sugar
1 box pectin

In a large pot dissolve pectin in cold liquid. Stir to get out all the lumps. Bring to a boil over high heat, stirring to keep from scorching. When it comes to a rolling boil that can't be stirred down add the sugar all at once. Bring to a rolling boil that can't be stirred down again and continue to stir and let boil for 1 minute. Take off of heat and pour into sterilized jars. Secure lids and waterbath for 5 minutes.

Spiced Apple Peel Syrup   Yield 4 1/2 pints or 9 8 oz. jars
6 cups strained liquid
4 - 5 cups sugar (depending on the tartness of the liquid)
1 box pectin
1 tsp. Apple Pie Spice
2 T. freshly grated orange rind

Combine liquid, Apple Pie Spice and orange rind in large pot. sprinkle on pectin and stir until dissolved. Bring to a rolling boil over high heat, stirring all the while and add sugar all at once. Keep stirring and cook until it has boiled for 1 minute. Take off of the heat and pour into sterilized bottles/jars. Secure lids and hot water bath for 5 minutes.


  1. I was peeling apples for an apple filling when I started to wonder if I could freeze the peels and cores until I had time to make jelly. Searching the net I came upon your blog and voila! The Answer. Your Spiced Apple Peel Syrup sounds like a winner. Thanks! I'll be stopping back! North Coast Muse @ http://sally1029.wordpress.com

    1. Thank you for stopping by Sally. I loved the photos you've shared on your blog. Well worth stopping by to see.