Apple Peel Jelly

Canning has become a new passion of mine. In fact, I think I'm a bit obsessed.

When I was in Afghanistan I couldn't wait to get home and try making some of the recipes I'd come across on the Internet. The unusual ones are especially intriguing. 

The idea of making rose petal jelly, dandelion jelly, red hot cinnamon cucumber pickles and corn cob jelly thrills me to no end.

I'm just glad my family is appreciative of my canning endeavors because I always end up with way more than I'll be able to eat in a year's time ;p. 

Last fall I went a bit crazy and purchased two bushels worth of apples. It didn't take me long to realize I may have gone a bit overboard. We had apples in most everything for a good month. 

Somewhere along the way I decided to save the peels and cores. I wasn't sure how I'd use them at the time, but I knew I'd eventually figure it out. I put all the scraps in a couple of freezer bags and stored them in our freezer.

I soon came across a recipe for apple peel jelly. The first batch I made was a bit too runny and didn't jell up right away. I was worried I was going to have to open all my jars and add more pectin. Luckily, I  decided to give them a bit more time. I waited two weeks and then checked them again. 

They'd finally solidified and I was happy, happy, happy. 

In order to avoid the hassle of re-canning a batch that might not set, I decided to use the apple jelly recipe included in the Ball Complete Book of Home Preserving. I haven't had any issues since :). 

If you're interesting in browsing through a collection of canning recipes, feel free to check out my Pinterest board "Preserving Your Harvest."

What are some of your favorite canning recipes?

Linking to ...
Homestead Barn Hop #100
The Ole' Saturday Homesteading Trading Post Ed. No. 39