?? Homemade Apple Jelly from Apple Peelings: Zero-Waste Canning at Its Best

Have you ever wondered what to do with all those leftover apple peels after making apple butter or applesauce? Don’t throw them out—turn them into rich, golden apple jelly instead! This simple, zero-waste recipe not only saves you money but also adds a delicious, fruity spread to your pantry shelves.

In this guide, we’ll walk you through making apple jelly from peels and cores—an easy, frugal, and flavorful way to make the most of every apple during canning season.

?? Why Make Apple Jelly from Peelings?
If you’ve just made a batch of apple butter, you probably have a pile of leftover peelings. Instead of tossing them, cook them down into homemade apple juice and transform that into jelly. It’s a smart and sustainable way to use the whole fruit.

Here’s why this method is a homesteading favorite:

? No waste: Use every part of the apple.

? Frugal: You’re making something out of scraps.

? Full flavor: Apple peel jelly tastes more like real apples—less sugar, more fruit.

?? Step-by-Step: How to Make Apple Jelly from Peels
1. Cook Down the Apple Peels
Start with the peelings from around 50 apples. In a large pot, add about half a cup of water and a tablespoon of lemon juice to prevent browning. Gradually add more water as needed to prevent scorching while it cooks.

Cook the peelings on medium-high heat (around a 7 on the dial), stirring often. After about an hour, the peelings should break down into a juicy pulp. Expect to use 5 to 5½ cups of water total.

2. Strain the Juice
Let the mixture cool slightly, then pour it through a fine mesh sieve lined with cheesecloth (three layers work best). Gently press the pulp with a spoon to help the juice flow through. For a clearer jelly, strain again through a jelly bag.

?? This batch will yield about 6 cups of juice.

3. Prepare the Pectin & Sugar
Use low-sugar Sure-Jell pectin (the pink box) for this recipe to get a more natural, apple-forward flavor.

Mix ¼ cup of sugar with 1 packet of low-sugar pectin.

Warm the juice slightly on the stove and stir in the sugar-pectin mixture.

Add ½ teaspoon of butter to reduce foaming.

4. Boil and Add Remaining Sugar
Bring the mixture to a hard boil that can’t be stirred down. Then add the remaining 3¾ cups of sugar, stirring constantly. Bring it back to a full, rolling boil and boil exactly one minute.

5. Jar and Process
Pour the hot jelly into sterilized jars, leaving ¼ to ½ inch headspace.

Wipe rims, apply hot lids and rings (finger tight).

Process in a boiling water bath canner for 5 minutes.

Let jars sit in the canner for another 5 minutes after turning off the heat.

Once removed, listen for those beautiful pops as your jars seal!

?? The Final Product

What you’ll get is a beautiful, amber-colored apple jelly with a rich, tangy flavor that pairs perfectly with biscuits, toast, or even glazed meats. Even better? It was made from what most people would throw away.

?? Why This Recipe Is a Homestead Essential
Sustainability: Turn scraps into something special.

Frugality: One batch of apples = apple butter + jelly.

Flavor: Less sugar, more apple.

This method is perfect for anyone who wants to stretch their harvest, save money, and enjoy the full flavor of homegrown or local apples. Plus, it’s a wonderful way to reduce food waste and create pantry staples from scratch.