Using Apples

Many people use apples to make apple pie filling and throw out their apple cores and peelings.  Those "left overs" can be used to make great tasting apple jelly.  And the best part is . . . no pectin needed!  Apple seeds and skins contain natural pectin.  The more sour an apple, the stronger the pectin.  Here is a great apple jelly recipe:

You need 4 pounds of apple peelings, including cores with seeds.  (Or you can coarsely chop up whole fruit, or a combination of whole fruit and peels.)  Cut off and throw away the blossom end with small black hair-like pieces and the stems. 

Place 2 lids in a shallow pot of water on medium low heat on the stove.  Also place two pint jars upside down in a cake pan into your oven which has been preheated to 200 degrees.

Put the four pounds of apples into a pot, add  4 cups of water and cover, simmering fruit until soft.  

Next, strain entire contents of the pot through a damp jelly bag or several layers of cheesecloth to extract the juice. Throw away any leftover chunks of apple.

Measure 4 cups of juice and add 3 cups of sugar and 2 Tbsp lemon juice in a large pot.  Stir in sugar until  dissolved.

Bring to a boil over high heat, stirring constantly.  Bring to gelling point or until jelly sheets from spoon.  Remove from heat.  Skim foam if necessary.  Ladle hot jelly into hot jars, leaving 1/4 inch head space.
Put lids and rings on jars and process jars in a water bath for 10 minutes.

Makes 2 pints

 * Sheeting refers to the jelly falling off the spoon as a whole instead of dripping or running off.

For those of you who like to dry your apples here are some tasty alternatives:
* A dehydrator is not necessary.  You can dry apples in your own oven by leaving it on warm for 5-6 hours.

* After coring, peeling and slicing your apples dip them into sugar free jello before drying. Or, try this recipe to dip apple slices into before drying:

1 - 6oz can of lemonade

1 can water

6 Tbsp of corn syrup, we use Karo

Soak the cut fruit in the lemonade mix for 15-20 min.  Dehydrate fruit in the dehydrator as usual. 

~Submitted by Liz Fuller