After peeling and coring apples for another recipe, place all scraps into a large kettle. It doesn’t matter how much you have, although the more the better simply because it will result in more jelly.

Cover the apple scraps with water, filling until the scraps begin to float. Heat over medium-high heat, bringing to a boil. Boil water and apple scraps until half of the liquid is remaining.

Separate the water from the scraps. I generally place a finer colander over a bowl with a pour spout. Press into the apple to extract all the apple-goodness. From here, pour the water into a liquid measuring cup to determine the amount of sugar and lemon juice you should add.

Place the liquid in a large kettle. For every cup of liquid, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.

While the jelly is boiling, begin to prepare your water bath canner and jars if you plan on processing them rather than storing in the refrigerator.

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.

Once the apple jelly has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.