====== Apple Scrap Jelly ======
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===== Ingredients =====

  *     Peels and cores from 12 to 15 organic apples
  *     1 gallon water
  *     4 cups sugar
  *     8 tablespoons lemon juice

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===== Info =====
  * **Prep:** 25
  * **Cook:** 1 hour
  * **Serves:** 4 half pints?
  * [[https://www.farmersalmanac.com/apple-scrap-jelly-25696|Source]]

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===== Directions =====


  - Gather the ingredients.
  - Put 3 half-pint jars into your canner and cover them with water. Bring to a boil and boil for 15 minutes to sterilize the jars.
  - Turn off the heat and add the canning lids to the hot water. Do not boil the lids or you will damage the adhesive rings on them.
  - While the jars are sterilizing, put the apple cores and peels into a large enameled or stainless steel pot. Add enough water to cover.
  - Bring to a boil and cook until the cores are mushy and the water level has reduced by half.
  - Strain out the apple scraps.
  - Measure the liquid, then return it to the pot. For every cup of apple liquid, add 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point.
  - Remove the sterilized jars and lids from the canner.
  - Ladle the jelly into the jars leaving 1/2-inch headspace. Screw on the 2-piece canning lids.
  - Process in a boiling water bath for 15 minutes and enjoy! 

{{tag>jelly preserves apples lemon canning}}
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