I hate food waste. While I do try to compost or save scraps for making stock, it can hurt to see the giant bowl filled with cores and skins after you finish canning up apple butter or apple sauce. This year, I decided that I would put these apple scraps to good use and make the perfect autumn jelly!
RECIPE: Blackberry Cinnamon Apple Jelly
Makes 3 and 1/2 pints
2 Large Pots
1) Place all your apple scraps in a large pot and fill with water until the scraps are just about covered.
2) Put a lid on the pot and let simmer for 15 minutes or until the apple scraps are soft and falling apart.
3) Scoop the liquid out of the pot and strain it into a measuring cup. It is important to know how much apple liquid you are pouring in your second large pot.
4) For each cup of apple juice, add 1/2 to 3/4 cup of sugar. For every cup of liquid, add about a 1/2 tablespoon of lemon juice. I tend to go lower on sugar since apples and blackberries are already sweet, but I know some people really like sweet jellies for their toast.
5) In a small pot, begin cooking down some black berries until they are just a mash of juicy mess.
6) Add 1 to 2 cinnamon sticks to the pot of apple juice and sugar. Let it start simmering, stirring often.
7) Strain the black berry juice into the apple jelly mixture.
8) Keep cooking and stirring until the jelly begins to set. If you don’t have enough pectin from the cores it may be necessary to add some liquid or powdered pectin to help the jelly set.
9) Pour the jelly into sterilized jars, I used pint because I was out of half pint, and process for 10 minutes for 1/2 pints and 15 minutes for pints.
10) Let cool overnight before labeling and storing in a cool dark place.