Apple Peel Jelly

Cores and peels from 12-14 apples

5 cups water, or apple juice/cider for more flavor

1 box (1.75 ounces) fruit pectin (such as Sure-Jell)

½ teaspoon butter or margarine

5 cups sugar

Place apple cores and peels in large stockpot; add water. Liquid should cover at least half of the apples. Bring to a boil and cook 30-40 minutes, stirring frequently.

Remove cores and peels from mixture. Pour remaining liquid through a cheesecloth lined fine mesh strainer. Pour 4 cups of apple liquid into a large measuring cup, adding prepared apple juice if needed to reach 4 cups.

Pour juice into a 6- or 8-qt. sauce pot; add pectin and stir until dissolved. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar (it seems like a lot, but if you skimp the jelly may not set). Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

At this point you can place jelly into prepared jelly jars and process appropriately in order to preserve, or measure jelly into clean jars, cool and refrigerate for immediate use.

Makes about six, 1-cup jars

Cook's notes: Consider adding a cinnamon stick or some Red Hots candies when boiling peels, or perhaps some nutmeg or cloves. You can easily call this Apple Pie Jelly if you add apple pie seasonings. To use it in pie, consider omitting the cheesecloth during the straining process and your jelly will be less clear and look more like pie filling.