I’mma brag on myself for just a minute. (Stick with me, there’s a secret I’ll share.) I made a batch of this jelly last year using the peels and cores from the batch of apple butter I’d gifted for Christmas. Gave a jar to my brother. He took it home and shared with his D&D group. I got a phone call telling me it was “magical” and how much did I want per jar.

My scrappy jelly is that good?!

The best part of this particular jelly is that it uses scraps that would otherwise go into the trash. The peels are actually what provides the pectin to get it to set up. Last year’s batch I’d used Macintosh apples, which gave it a beautifully rich red hue. However, they’re not a particularly tart apple, and the more tart the apple, the more pectin it produces. So I also threw in the peel and core of a Granny Smith to help ensure it’d gel correctly.

Now if you don’t happen to have any peeled apple baking or canning projects going right at this moment, that’s okay. Just grab a freezer-safe storage bag and keep a collection of the peels and cores until you have about a gallon of scraps saved up. Just keep it in the freezer until you’ve added enough to make a batch of jelly.

What’s the secret? I used my personal blend of apple cider mulling spices when making the apple juice. In comes the magic! By spicing the juice used for the jelly, it kicks up the taste from “yeah okay apple jelly” to “zomg! Where can I get more?!” Give these away and people will begin to think you’re a domestic deity living among us. We’ll know the truth, but why spoil the fun with just how cheap and easy this was?

I mean, maybe there is a little magic involved. Take apple scraps and transform them into magical spiced apple jelly? Certainly sounds mystical. But let’s not break that illusion. I won’t tell if you won’t.

Magical Spiced Apple Peel Jelly

Recipe by HRM Coupon QueenCourse: CondimentCuisine: HomestyleDifficulty: Moderate

This magical jelly transforms apple scraps into deliciousness. Keep it all for yourself or give it away if you want to attain new levels in domestic deity.

Ingredients

Jelly
1 gallon apple peels and cores
1 Granny Smith apple, peels and cores used
Water (varies)
5-6 cups of sugar.
1/2 lemon, juiced
Magical Mulling Spices
1 cinnamon stick
5 whole cloves
3-4 pieces crystallized ginger, or 1/4″ fresh ginger

Directions

Put peels and cores into a large stockpot. Add water to the pot until all scraps are just covered.
Add mulling spices to the pot.
Bring scraps and spices to a boil, then reduce to a simmer. Keep an ajar lid on the pot.
Simmer for 30-40 minutes.
Strain apple juice into a large heat-safe measuring cup or a second pot, using a strainer, cheesecloth, or nutmilk bag.
Measure the amount of apple juice that remains.
For every cup of apple juice, mix in a scant 1 cup of sugar. Place them back in the stockpot. Add the lemon juice.
Bring juice and sugar mixture to a full boil and continue cooking until the temperature reaches 220 degrees.
Test for correct texture by dropping a small spoon of the mixture in a cup of ice water. If it stays cohesive and somewhat firm, it’s done. If not continue to boil, testing every couple of minutes until it no longer dissolves in the ice water.
Skim the foam off the top, then distribute jelly into sterilized glass jars. It will continue to thicken as it cools.
Proceed with proper safe practices for canning, with a hot water bath of 10 minutes.

Notes

If any of the jars do not seal properly, the jelly is still edible! Just stow that one in the fridge and consume it first.
Jelly is a fickle beasty. Sometimes it just doesn’t want to set up, based on the weather, elevation, or even the time of day being cooked. If your jelly refuses to set up, you’ll still have a delightful spiced apple syrup to add to yogurt, pancakes, or hot cereal.
This jelly is unlikely to have the same very firm texture that you’ll find in commercially produced jars. Pectin is added to those to induce the very firm gel. Which arguably you could do if your apples aren’t providing enough to satisfy your preference.
The more tartness in the apple used, the more pectin available to thicken the jelly. If you want a really firm jelly, consider adding in more tart varieties, such as Granny Smith.
The peel color will impact the final hue of your jelly. Golden delicious will provide a yellow jelly, where a honeycrisp will make a lovely rosy-red.

So if you stuck with me this long, here’s the real secret: I’m planning to make magical jelly again this year, but with a handful of cranberries thrown in. Will report back how it turns out.

Teeheehee! Shhhhh! Momma