Tuesday, September 20, 2011

Apple Peel and Apple Core Jelly!


A couple weeks ago we went to Gizdich Ranch
to pick apples and have a slice of their freshly baked pies! My husband is a party pooper and decided that he didn't want to pick apples so we settle for buying a 1/2 bushel of apples from their apple barn and sharing a slice of their delicious dutch apple pie a la mode! Oh my was that good.  We washed it all down with an apple slushy. Their fresh apple juice was so sweet and full of flavor. It was also strawberry picking time so we bought a pint of strawberries for $1.50!

 It was so bright that day. I could hardly keep my eyes open for the picture.

Amelia's favorite face to make! lol

There was a hay tunnel there that Amelia was surprisingly scared of. She finally went through and loved it.


Amelia really wanted those marbles!

Growing up with family who suffered through the depression I've learned that they used just about every part of an animal, fruit or vegetable. Rarely did anything go to waste.  Either they made something with it or they fed it to the farm animals.  Two recipes in particular come to mind. Watermelon rind pickles and apple peel and core jelly. I know my mamaw Curtis used to make watermelon rind pickles and my Great Grandma Taffer made Apple Jelly.  I just recently came across this recipe and thought I would try it out since I would have lots of peels and cores left over from freezing apples for apple pie making or fried apples!

Apple Peel and Core Jelly

Peelings and cores from 15 -20 medium tart apples
6 cups water (for cooking cores and peels)  
1 (1 3/4 ounce) box dry pectin 
9 cups sugar  
1 -2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional) 
I used 3-4 strawberries to give the jelly a pink tint

Cook peelings and cores in 6 cups water for 20-30 minutes. If using strawberries to tint jelly add them as well. Strain through prepared cheesecloth or jelly bag. Do not squeeze the pulp or the jelly will become cloudy. Add water as needed, to the strained juice, to obtain 7 cups liquid. Add pectin (whisk works well) and bring to a rapid boil. Add sugar, boil hard for 1 minute. Note: If desired, food coloring can be added to juice for color. Pour into sterile jars, leaving 1/8" head space; wipe jar rims, adjust lids and rings; water bath 10 minutes. 

These will make nice Christmas gifts!
Seems like a lot of sugar but remember that jelly is a condiment not a side dish. My jelly set up very nicely. Next batch I'm making will have a mulled apple cider twist to it!

For Apple Cider flavor add in: 1 1/2 Tbs whole allspice, zest of 1 1/2 oranges, 1/2 teaspoon cinnamon, 1 1/4 teaspoon whole cloves (strain out after the peelings and cores have cooked)


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