1939. Apple Scrap Jelly Jam

I was making a giant batch of apple compote the other day, and seeing the pile of apple peels and cores, I remembered a recipe I saw making apple jam from the skins and cores. However, since the jam is clear, apparently they call it a jelly, not a jam. The recipe uses a ratio, so you can make it with any quantity of apple scraps you have. So for every 1 cup of apple scrap liquid, you add half a cup of sugar and one teaspoon of lemon juice. You will need a food thermometer.

Ingredients:

apple cores and peels

water

sugar

lemon juice

Method:

In a pot, just cover barely the apple peels and cores with water and simmer for 30 minutes then strain. For every 1 cup of apple scrap liquid, you will add half a cup of sugar and one teaspoon of lemon juice. Mix them all in a pot and bring to a boil. Continue boiling until the temperature hits 220F, which is the gelling temperature for pectin. Pour the concoction into jars and refrigerate a day or two until it has gellified. Consume as you would jam.

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