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Apple Scrap Jelly

Apple scrap jelly turns leftover apple peels and cores into a clear, golden-amber jelly. Simmer, strain without pressing, then boil to 220°F until it sets on a cold plate.
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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 scrap jelly base
  • 1 Peels and cores from 6-8 apples (saved from other recipes) Use peels and cores only; remove seeds.
  • 4 cup water (or enough to cover)
  • 2.5 cup granulated sugar (measured after juice is made) Measure sugar based on strained juice (3/4 cup sugar per 1 cup juice).
  • 2 tbsp lemon juice
  • 0.5 tsp cinnamon (optional) Stir in at the end if using.

Equipment

  • 1 large pot
  • 1 fine mesh sieve
  • 1 saucepan
  • 1 thermometer
  • 1 canning jars

Method
 

Cook the apple scraps
  1. Place apple scraps in a large pot and add enough water to cover. Bring to a boil.
  2. Reduce to a simmer and cook 30-40 minutes, until the apple scraps are very soft. Keep it at a steady simmer.
Strain and sweeten the juice
  1. Strain the cooked apple mixture through a fine mesh sieve or cheesecloth without pressing. Let it drip for 30 minutes until you have clear juice.
  2. Measure the strained juice, then add 3/4 cup granulated sugar for every 1 cup juice. Stir to combine with the sugar.
  3. Return the juice mixture to a saucepan and add lemon juice. Heat until it comes to a boil.
Boil to jelly stage
  1. Boil vigorously, stirring frequently, for 15-20 minutes. Cook until it reaches 220°F on a thermometer or sets on a cold plate.
Jar and set
  1. Stir in cinnamon if using. Turn off the heat and ladle into sterilized jars.
  2. Refrigerate the jars to set. Keep chilled after opening.

Notes

Pro tip: don’t press the scraps when straining—this keeps the jelly clearer. Refrigerate in sealed jars and use within about 2-3 weeks; for longer storage, process jars in a water bath according to safe canning guidance. Freezing is possible only for jelly with headspace handled safely—thaw in the refrigerator. For a lower-sugar option, try replacing some granulated sugar with an equivalent low-sugar jelly sweetener that’s designed to set; standard sugar substitutes may not reach a proper gel stage.