Don’t waste this apple peels and cores or those little apples you thought had to many spots!  One year after making about 40 freezer pies I could not believe how big the pile was of peels and cores.  So I did a little research and found out you can boil them with just a enough water to cover them and make apple juice. (Well after you strain it.)

I am going to do my best to explain step by step how to make the juice!  I have been doing this for years that I don’t even think to measure!

• I take a very large tall pot and fill it over half with the peels, cores and pieces of apples that did not get used in the pies. (I think it is about 8 cups of peels, cores and apple pieces.)
• Fill pot with water even with the peels and cores.
• ****** If you only want to make enough juice for one batch of jelly then you can measure 5 cups of water into a pot and fill with peels and cores.  (making sure to mash them down). 
• Bring to a boil then reduce heat to a low simmer and simmer for 30 minutes.
• Let cool 30 minutes.
• Strain using either a mesh strainer with cheese cloth or a Jelly bag
• You should have about 5 cups of juice – You can strain it again if you desire to make sure you will get clear jelly.

Don’t worry if the juice still looks cloudy it will clear up during the jelly cooking process.

Here is what you will need:

•  4 cups of apple juice – this is the juice that you just make with the apple peels and cores.
• 5   cups sugar
• 1 box dry pectin (I use Sure-Jell)
• 1 1/2 teaspoon of apple pie spice mix (Optional)
• Jars with 2 piece lids – 8 8oz jelly jars or you can substitute the 4oz jars for some of the larger ones.
• Jar Lifter
• Canning Pot
• 6 to 8 quart sauce pot
• funnel (this makes it easier to ladle juice into jars)

Prepare jars and lids per manufactures instructions.

1. Measure sugar exactly and set aside.
2. Place 4 cups of juice and 1 box of pectin in a 6 to 8 quart sauce pot.
3. If you decide you want to add cinnamon or apple pie spice mix add it now wit the pectin.
4. Bring mixture to a full boil (a boil that does not stop bubbling when stirred) on high heat, making sure you stir constantly.
5. Stir in sugar slowly. Return to rolling boil, when it gets to that rolling boil time exactly one minute, Stirring constantly. (Do not over cook).
6. Remove from heat and skim off any foam with a metal spoon.
7. Quickly ladle into prepared jars, within 1/8 inch of top. Wipe jar rims and threads with damp cloth. Cover with two piece lids. Screw on tightly.
8. Process in a hot water bath for 10 mins making sure the water is 2 inches above jars.  If not you will need to add more boiling water to the pot.

I have also added food color to the regular jelly without the cinnamon to make it look more holiday festive looking – like red and green food coloring.