Using the whole apple

**lparker** · 12-25-2009, 02:30 PM

The fog has lifted and I can see a ways into my future....and I see me making apple jelly some time this weekend . DO you give them a dip in ascorbic acid first to keep the color?

**Trishagirl** · 12-25-2009, 06:40 PM

Great I love apple jelly! mmmmm!

**sinopa27** · 12-26-2009, 04:32 AM

sounds so yummy!! Using the entire apple. Great......

**Grainlady** · 12-26-2009, 08:39 AM

Here's one of the best websites for home canning with all the up-to-date information, as well as TESTED recipes.

General information:
http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Apple jelly: http://www.uga.edu/nchfp/how/can_07/apple_jelly.html

Hope that helps you out...

**lparker** · 12-26-2009, 07:14 PM

Put another 6 1/2 apples (Ida Reds) in my dehydrator. Cooked the peels, core, and half an apple, squeezed it out, got a cup and a third of juice. Ended up with a little over a cup of what I hope is jelly (cooling as I type). I like the deep ruby red color from using mostly peels.

**lparker** · 12-27-2009, 04:49 PM

Hate to monopolize this thread (like a kid in a candy store on this site)...I juiced 25 Ida Reds

(put away 2 qts juice) with the idea of making more jelly. Well, I don't think that's going to happen. The pulp I got from the juicer was Soooo dry.....I added back a quart of juice and so far a quart and a half of water.....looks more like it all is going through the Foley food mill for applesauce. Then compost what's left....100% use anyway.

**lparker** · 12-27-2009, 05:24 PM

Nope, nope, nope.........haven't had apple butter in ages......................

**pollypurebred39** · 02-26-2011, 02:46 PM

**mauimagic** · 02-26-2011, 05:03 PM

Mahalo Polly for dumping this up - we have been saving the peels and cores at school - LO from snacks and I will be making apple jelly soon1!

**Ramona** · 02-26-2011, 07:26 PM

This thread reminds me of how Mama made applesauce. We had an apple tree in the backyard and she'd cook the skins with the apples, taking them out after cooking. It made the prettiest pink applesauce

**sarahyoung75** · 04-27-2012, 06:25 AM

Originally Posted by bonnotsm9

My husband loves homemade apple pie. The last few times I've made it for him, I put the peels and cores in an ice cream bucket which I stored in the freezer. A couple of weeks ago I decided I needed to make room in the freezer, so I took out the buckets of peels. I cut the stem and blossom ends off and used the cores and peels to make jelly. The skins have enough pectin in them that I didn't need to buy any extra. I ended up with two jars of apple jelly.

The only thing I hadn't planned on was that oldest dd has been eating the frozen peels as a snack. One of the buckets I took out of the freezer had only cores and a few tiny peels left. Dd had eaten all the rest.

Your post is awesome and very informative. I like apple pie. It tastes like anything.Thanks for sharing with us.