Ingredients 
Apple JellyIf you have a lot of peels and cores leftover from a pie (or you save up scraps in the freezer), you can use them for this apple peel jelly, which first steeps the peels and cores in water to create a juice, and then uses pectin and lemon juice to thicken the liquid into jelly. Also check: salsa de chile fresco.
Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes. Drain the apple juice, discarding solid pieces, and stir in the sugar until dissolved.
It's true that apple seeds contain cyanide in the form of the compound amygdalin. But one would have to consume between 150 and several thousand apple seeds — and they would need to be crushed — to cause cyanide poisoning, and possibly death. Also check: grape seed.
The peel of an apple is rich in vitamins and minerals. It contains polyphenols, an antioxidant that helps protects against ultraviolet radiation and leads to younger looking skin. Apple peels are also rich in vitamin C, which prevents premature aging, and enhances skin glow.
Adding commercial liquid or powdered pectin is one way to get a low-pectin fruit jelly to gel. But you can save money with a totally natural approach by making an equivalent product from apples. Homemade liquid pectin can be made from apple scraps, meaning the cores and peels, or unpeeled cored and cubed apples. We also wrote jalapeno jelly powdered pectin.
Pectin can reduce the body's ability to absorb beta-carotene, an important nutrient. And pectin can also interfere with the body's ability to absorb certain drugs, including: Digoxin (a heart medicine) Lovastatin (a cholesterol-lowering drug) Read about raspberry jam pectin.
Technically, you do not have to peel or core your apples, but the pulp left behind from making your homemade apple cider can be used to make applesauce or apple butter.
Instructions: Simply add water to about an inch above the apple cores and apple peels if you have them. Bring the apple core mixture to a boil and then simmer for 30 minutes.
I made Apple Peel Cider. And now I am happy to share that the experiment was a success, and you can try it, too! The cool thing about cider is that you can make it without adding any yeast. The skins of the apples have the yeast culture on them already.
Apple pectin is extracted from apples, which are some of the richest sources of fiber. Pectin is also found in the peels of citrus fruits, as well as quinces, cherries, plums, and other fruits and vegetables ( 1 , 2 ).
Since the cores and peels have the most pectin, this stock should be suitable to provide a soft set used as is.
Yes, the entire thing. The seeds, the core, the blossom end: you eat the entire thing except for the stem. Someone told me that apple seeds contain trace amounts of cyanide. Our post about tomato tone.
Well, the best way to clean apples before eating is by removing in the peel, but in case you are too fond of eating apples with the peel, especially in the case of wax coating. Despite the fact that apples are a great source of nutrition and it is always better to eat it after peeling the outer layer.
Peels are packed with beneficial nutrients. The amounts of nutrients they contain vary based on the type of fruit or vegetable. In fact, a raw apple with skin contains up to 332% more vitamin K, 142% more vitamin A, 115% more vitamin C, 20% more calcium and up to 19% more potassium than a peeled apple (1, 2).
To your specific question: By peeling apples you miss out on powerful nutritional pluses. According to the USDA National Nutrient Database, one medium (three-inch-diameter) unpeeled apple has nearly double the fiber, 25 percent more potassium and 40 more vitamin A – just to choose a few important nutrients. Good to know: apple jelly from peels and cores.
No Pectin – Just Sugar and Lemon JuiceThe simplest jams are made the old fashioned way without pectin at all. Using a high pectin fruit, or a low pectin fruit and lemon juice, you can still create a beautifully tasty jam. Read about raspberry jam drops.
If you want an easy one-for-one substitute for low-sugar Sure-Jell, low-sugar Ball RealFruit is the one to pick.
A quick jam can be made by mashing fruit and sugar with a few tablespoons of chia seeds, as chia seeds have natural gelling skills. Those gelling properties can be put to work in jars of loose jam too.
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