I wish I knew about this technique years ago! I made this and the boys love it! Who would have thought there was any use for the apple scraps after making applesauce? I surely didn't. But I got to thinking....I use the peach peelings/pits. Why couldn't I do the same with apples? I found a recipe in an internet search that supported what I thought I could do. It is to die for yummy!
Apple Peel Jelly
Place apple peels, lightly packed in a very large stockpot with 5 cups water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat and put on lid. Allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight. I did not.)
**I had LOTS of peels/scraps from applesauce making so had 2 huge stockpots. The peels do rehydrate so I did end up adding a bit more water so the weight of the peels didn't burn on the bottom of the pot.
Strain the liquid. I put the peels/water in my juicer and let the juice out into another large stockpot. Make certain you have at least 5 cups. If you find you don't have 5 cups - go ahead and fill in with apple juice. Gradually dissolve 1 box pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar all at once, stirring to dissolve. Return to boiling, and boil hard for 1 minute.
Remove from heat and pour into hot jars. Process for 10 minutes in a boiling water bath. Your yield will depend on how many cups of liquid you end up with and the size of jars you use.
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