Recipe for Apple Peel Jelly

Put the peels and cores of apples, organic ones I emphasize, in a saucepan and cover with water. Cover and let soak overnight. The next day, drain the juice and cooked peels through a fine sieve or strainer. Press a little to collect the juice, but not too much, as your jelly might be cloudy if there is too much pulp. I collected 1L of liquid.

Add the cider and lemon juice. Stir in the sugar and mix. Bring to a boil, stirring constantly. Let it cook for 15 minutes. Skim if necessary. Maintain a gentle boil for 20 to 30 minutes or more.

To finish, wash your jars and lids, then sterilize them by placing them in boiling water. Next, fill your jars with apple jelly. Close them, turn them upside down, and let them cool. Let them cool a bit before turning them right side up again. Tip: you can replace the specialized sugar with 600 g of regular sugar and 2 g of agar agar. In principle, the recommended amount of agar agar is 2 g for 650 ml.