Apple Peels Make Great Jelly
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Wendy Whipple of Matteson, Illinois, hates waste so she was delighted when the recipe she discovered for apple peel jelly was a big hit with everyone who's tried it. Now, instead of dumping her peels on the compost pile, she makes a delicious treat.
"I picked four bushels of apples this fall to make applesauce and apple butter, for giving as Christmas gifts," Whipple explains. "I was peeling all these apples and it just seemed like such a waste, so I went on-line to see what I could do with them. After I got the jelly recipe on the internet, I tried it just for fun. I was using Red Delicious and Macintosh apples so the red peels make the jelly a beautiful rose-pink."
Whipple gave a lot of the jelly away as Christmas gifts and says that everybody who tried it loves it.
"It was a huge hit. My husband was upset with me when he realized that I had given most of it away," she says. "The other great thing about it is that it's a breeze to make."
Whipple's recipe is as follows: Place apple peels, lightly packed into a 4 1/2-qt. pot with five cups of water. Bring to a boil for 15 minutes, stirring as little as possible. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight).
Strain the liquid into a measuring cup, and make certain you have five cups. Return to the pot, minus the peels. Gradually dissolve one box of pectin into the liquid and bring to a full rolling boil, over high heat. Add seven cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for one minute. Remove from heat, skim foam if necessary, and can into half-pint jelly jars. Process in a hot water bath for 10 minutes.
Contact: FARM SHOW Followup, Wendy Whipple, 954 Dartmouth Ave., Matteson, Ill. 60443 (ph 708 720-3621; email: wendy@dianaslegacy.net).
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Apple Peels Make Great Jelly FARM HOME Food 28-2-30 Wendy Whipple of Matteson, Illinois, hates waste so she was delighted when the recipe she discovered for apple peel jelly was a big hit with everyone who's tried it. Now, instead of dumping her peels on the compost pile, she makes a delicious treat.
"I picked four bushels of apples this fall to make applesauce and apple butter, for giving as Christmas gifts," Whipple explains. "I was peeling all these apples and it just seemed like such a waste, so I went on-line to see what I could do with them. After I got the jelly recipe on the internet, I tried it just for fun. I was using Red Delicious and Macintosh apples so the red peels make the jelly a beautiful rose-pink."
Whipple gave a lot of the jelly away as Christmas gifts and says that everybody who tried it loves it.
"It was a huge hit. My husband was upset with me when he realized that I had given most of it away," she says. "The other great thing about it is that it's a breeze to make."
Whipple's recipe is as follows: Place apple peels, lightly packed into a 4 1/2-qt. pot with five cups of water. Bring to a boil for 15 minutes, stirring as little as possible. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight).
Strain the liquid into a measuring cup, and make certain you have five cups. Return to the pot, minus the peels. Gradually dissolve one box of pectin into the liquid and bring to a full rolling boil, over high heat. Add seven cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for one minute. Remove from heat, skim foam if necessary, and can into half-pint jelly jars. Process in a hot water bath for 10 minutes.
Contact: FARM SHOW Followup, Wendy Whipple, 954 Dartmouth Ave., Matteson, Ill. 60443 (ph 708 720-3621; email: wendy@dianaslegacy.net).
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