Apple Core and Peel Jelly

Prepare your canning equipment: Inspect eight 8-ounce jars for any cracks or rust. Sterilize jars by immersing them in simmering water. Keep them in the hot water until ready to fill. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Infuse the apple flavor: In a large, heavy-bottomed pot, combine the water, apple cores, and apple peels. Bring the mixture to a gentle simmer over medium heat. Cook, uncovered, for 25 minutes, allowing the flavors to meld and infuse the water. (Cook time: 25 minutes)

Strain and clarify: Line a sieve with several layers of cheesecloth and set it over a clean, large pot. Carefully pour the apple mixture through the cheesecloth, allowing the liquid to drip through undisturbed. Discard the solids. (Strain time: 10 minutes)

Achieve perfect volume and add pectin: Measure the strained liquid. You should have 7 cups. If needed, add apple juice concentrate to reach the required amount. Stir in the powdered fruit pectin until fully dissolved. (Prep time: 5 minutes)

Cook the jelly: Bring the mixture to a rapid, rolling boil over high heat, stirring constantly to prevent scorching. Add the sugar all at once and continue to stir vigorously. Maintain the rapid boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim off any foam that has formed on the surface. If desired, add a drop or two of red food coloring to enhance the jelly's color. (Cook time: 5 minutes)

Fill and seal the jars: Carefully pour the hot jelly into the sterilized jars, leaving ⅛ inch of headspace at the top. Gently run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel. Place the lids on the jars and screw the rings on until they are fingertip tight. (Filling time: 10 minutes)

Process the jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 5 minutes. (Processing time: 20 minutes)

Cool and check the seal: Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, several inches apart. Allow the jars to cool completely, undisturbed, for 12 to 24 hours. As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seal by pressing down on the center of each lid. If the lid does not flex or move up and down, it is properly sealed. Remove the rings for storage and store the sealed jars in a cool, dark place. (Cooling time: 12-24 hours)