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Apple Scrap Jelly

Apple scrap jelly is a clear, golden-amber jelly made from apple peels and cores—no added pectin needed. Simmer the scraps, strain without pressing, then boil to 220°F for a true set.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 half-pint jars
Course: Condiment
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple scraps
  • 1 Peels and cores from 6-8 apples Use only peels and cores; remove seeds.
Water
  • 4 cup water (or enough to cover)
Sugar
  • 1 cup granulated sugar (measured after juice is made) Use 3/4 cup sugar per 1 cup strained juice.
Citrus
  • 2 tbsp lemon juice
Spice
  • 0.5 tsp cinnamon (optional)

Equipment

  • 1 fine mesh sieve
  • 1 thermometer
  • 1 saucepan

Method
 

Extract the juice
  1. Place apple scraps (peels and cores — no seeds) in a large pot and cover with water. Bring to a boil.
  2. Reduce to a simmer and cook for 30-40 minutes, until the apple scraps are very soft. Keep it at a steady simmer with gentle bubbling.
  3. Strain the mixture through a fine mesh sieve or cheesecloth without pressing, then let it drip for 30 minutes. Stop when liquid flow slows and you can’t get more juice by draining.
Cook to set
  1. Measure the strained juice and calculate sugar using 3/4 cup sugar for every 1 cup juice. Stir to combine juice, sugar, and lemon juice in a saucepan.
  2. Bring the mixture to a boil over medium-high heat and keep it boiling vigorously, stirring frequently for 15-20 minutes. Cook until it reaches 220°F on a thermometer or reaches a jelly set on a cold plate.
  3. Stir in cinnamon if using. Ladle hot jelly into sterilized jars and refrigerate or process.

Notes

Pro tip: don’t press the solids when straining—pressing makes the jelly cloudy. Refrigerate after ladling; it should keep about 2-3 weeks in the fridge. Freezing is possible (up to about 3 months) for best texture, though processed jam/jelly may keep longer unopened. For a lower-sugar option, reduce sugar slightly, but expect a softer set unless you adjust with a tested low-sugar technique.