🍎 Apple Pie Filling & Jelly
Nothing Goes to Waste! Grandma's Time-Honored Recipe
📌 In This Article
🍎 The Apple Story
"Look at that color! Today, I'm canning apple pie filling using my grandmother's time-honored family recipe. And I used the peels and cores to make apple jelly. Nothing went to waste!"
There's something magical about apple season. The crisp air, the smell of cinnamon, and the satisfaction of filling jars with golden goodness. My grandmother taught me that nothing should go to waste — especially not when it comes to good food.
So today, I'm doing exactly what she taught me. I'm canning apple pie filling using her treasured recipe, and turning every single peel and core into sparkling apple jelly. The result? Look at that color! It's like capturing sunshine in a jar. 🍯✨
💬 Zero waste: "I used the peels and cores to make apple jelly. Nothing went to waste!"
🥧 Apple Pie Filling
Grandma's apple pie filling is the stuff of legends. It's perfectly spiced, not too sweet, and has just the right amount of thick, glossy sauce. When you open a jar in the middle of winter, it's like a taste of autumn sunshine.
- 🍎 Perfect pie apples – firm apples that hold their shape
- 🌿 Warm spices – cinnamon, nutmeg, and a hint of clove
- 🍯 Rich syrup – thick, glossy, and perfectly sweet
- 🥧 Ready to bake – just dump in a crust and bake!
💡 Pro tip: "Grandma always said the secret is using at least two different apple varieties — one sweet, one tart."
🍯 Apple Peel Jelly
This is where the magic happens. Instead of tossing those peels and cores in the compost, you can turn them into the most beautiful, jewel-toned jelly you've ever seen. It's like a second harvest from the same fruit!
- 🍎 Peels & cores – from your pie filling apples
- 💧 Water – to extract the natural pectin and flavor
- 🍬 Sugar – to sweeten and set the jelly
- 🍋 Lemon juice – for brightness and set
💡 Pro tip: "Apple peels are naturally rich in pectin, so you don't even need to add commercial pectin!"
⚠️ Important: "Wash your apples really well before peeling — you're using those peels in your jelly!"
📦 Ingredients
For the Apple Pie Filling
- 🍎 6–7 lbs apples – a mix of Granny Smith, Honeycrisp, or your favorite pie apples
- 🍬 2 1/4 cups sugar
- 🌾 1/2 cup cornstarch – for thickening
- 🌿 2 tsp ground cinnamon
- 🌰 1/2 tsp ground nutmeg
- 🌱 1/4 tsp ground cloves
- 🧂 1/2 tsp salt
- 💧 3/4 cup water
- 🍋 2 tbsp lemon juice
For the Apple Peel Jelly
- 🍎 Peels and cores – from the apples above
- 💧 4 cups water
- 🍬 4 cups sugar
- 🍋 1/4 cup lemon juice
💡 Pro tip: "The natural pectin in apple peels means this jelly sets beautifully without any added pectin powder!"
📝 Step-by-Step Instructions
Part 1 – Apple Pie Filling
Step 1 – Prep the Apples
- Wash, peel, and core the apples.
- 🔥 Save those peels and cores! Set them aside for the jelly.
- Slice apples into 1/4-inch thick slices.
💡 Pro tip: "A apple peeler/corer/slicer makes quick work of this — but a good paring knife works just fine!"
Step 2 – Make the Syrup
- In a large pot, combine sugar, cornstarch, cinnamon, nutmeg, cloves, salt, water, and lemon juice.
- Whisk until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
Step 3 – Add the Apples
- Add the sliced apples to the syrup.
- Cook for 5–7 minutes, just until the apples start to soften and the syrup coats them.
- Remove from heat.
⚠️ Important: "Don't overcook the apples here! They'll finish cooking in the canner and when you bake your pie."
Step 4 – Pack the Jars
- Pack the hot apple filling into sterilized quart or pint jars.
- Leave 1-inch headspace.
- Remove air bubbles with a bubble remover or chopstick.
- Wipe rims clean, apply lids and rings finger-tight.
Step 5 – Process
- Process in a boiling water bath canner:
- Pints: 20 minutes
- Quarts: 25 minutes
- Adjust for altitude if necessary.
💡 Pro tip: "Let the jars cool completely before checking the seals — you should hear that satisfying 'pop'!"
Part 2 – Apple Peel Jelly
Step 1 – Make the Peel Juice
- Place the peels and cores in a large pot.
- Add 4 cups of water.
- Bring to a boil, then reduce heat and simmer for 20–30 minutes.
- The liquid will turn a beautiful pinkish-gold.
💡 Pro tip: "The color depends on your apple variety — red-skinned apples make a gorgeous pink jelly!"
Step 2 – Strain
- Strain the liquid through a fine-mesh strainer or cheesecloth.
- Press gently to extract all the juice.
- You should have about 3–4 cups of apple juice.
Step 3 – Make the Jelly
- Pour the juice into a large, heavy-bottomed pot.
- Add sugar and lemon juice.
- Bring to a rolling boil that can't be stirred down.
- Boil for 1–2 minutes, until it reaches the gel stage (220°F on a candy thermometer).
💡 Pro tip: "Test for set by putting a small spoonful on a chilled plate — if it wrinkles when you push it, it's ready!"
Step 4 – Jar It Up
- Ladle the hot jelly into sterilized half-pint or pint jars.
- Leave 1/4-inch headspace.
- Wipe rims, apply lids and rings.
- Process in a boiling water bath for 10 minutes.
⚠️ Important: "Like grandma always said — 'Waste not, want not!' Those peels are pure gold!"
🥫 How to Store
- 🏠 Apple Pie Filling: Up to 1 year in a cool, dark pantry
- 🏠 Apple Jelly: Up to 1 year in a cool, dark pantry
- 🧊 Refrigerate after opening: Use within 2 weeks
💡 Pro tip: "The jelly makes a beautiful gift — tie a ribbon around the jar and you've got a perfect hostess gift!"
💡 Grandma's Pro Tips
- 🍎 Mix your apples: Use a combination of sweet and tart varieties for the best flavor.
- 🧼 Wash thoroughly: Since you're using the peels, scrub those apples well!
- 🌿 Don't overspice: A little goes a long way — you want the apple flavor to shine.
- 🔥 Watch the gel: Apple jelly sets quickly — don't overboil or you'll get candy!
- 🥧 Use fresh apples: Older apples lose their pectin and structure.
- 🍋 Lemon is essential: It balances the sweetness and helps the jelly set.
- 📦 Batch cooking: Can't use all your apples at once? Freeze slices for later!
❓ Frequently Asked Questions
❓ Can I use any apple variety?
Yes! But a mix of sweet (Honeycrisp, Gala) and tart (Granny Smith, Jonathan) gives the best flavor.
❓ Do I really need to peel the apples?
For pie filling, yes — but you're saving the peels for jelly, so it's a win-win!
❓ Why is my jelly cloudy?
It might be fine — but for clear jelly, strain through multiple layers of cheesecloth and don't squeeze the bag.
❓ Can I use this filling for other desserts?
Absolutely! Use it in cobblers, crisps, turnovers, or even over ice cream.
❓ How long does homemade apple jelly last?
Up to 1 year unopened in a cool pantry. Refrigerate after opening.
❓ Do I need to add pectin to the jelly?
No! Apple peels and cores are naturally rich in pectin — nature's own setting agent.
❓ Why did my pie filling turn out runny?
You might not have let the syrup thicken enough before adding the apples, or the apples released extra water.
❓ Can I reduce the sugar?
For the jelly, sugar helps with set — reducing it may result in runny jelly. For the filling, you can adjust to taste.
❓ How many jars does this make?
About 4-5 quarts of pie filling and 4-6 half-pints of jelly, depending on apple size.
❓ Can I freeze the filling instead of canning?
Yes! Just cool completely and freeze in containers. It's great for quick pies.
📄 Printable Recipe Card
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║ APPLE PIE FILLING & PEEL JELLY ║
║ Nothing Goes to Waste! Grandma's Time-Honored Recipe ║
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APPLE PIE FILLING
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YIELD: 4-5 quarts | TIME: 1 hour
INGREDIENTS:
- 6-7 lbs apples (mix of sweet & tart)
- 2 1/4 cups sugar
- 1/2 cup cornstarch
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 3/4 cup water
- 2 tbsp lemon juice
INSTRUCTIONS:
1. Wash, peel, and core apples. SAVE peels and cores for jelly.
2. Slice apples 1/4-inch thick.
3. Combine sugar, cornstarch, spices, salt, water, and lemon juice in a pot.
4. Cook until thickened and bubbly.
5. Add apples and cook 5-7 minutes until syrup coats them.
6. Pack hot into sterilized jars, leaving 1-inch headspace.
7. Process in water bath: 20 min (pints) or 25 min (quarts).
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APPLE PEEL JELLY
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YIELD: 4-6 half-pints | TIME: 45 minutes
INGREDIENTS:
- Peels and cores from pie filling apples
- 4 cups water
- 4 cups sugar
- 1/4 cup lemon juice
INSTRUCTIONS:
1. Place peels and cores in a pot with water.
2. Simmer 20-30 minutes until liquid is flavorful and colored.
3. Strain through fine-mesh strainer or cheesecloth.
4. Measure 3-4 cups of juice back into pot.
5. Add sugar and lemon juice.
6. Bring to a rolling boil. Boil 1-2 minutes until gel stage (220°F).
7. Ladle into sterilized half-pint jars, leaving 1/4-inch headspace.
8. Process in water bath for 10 minutes.
STORAGE:
- Pantry: 1 year unopened
- Refrigerate after opening
"Look at that color! Nothing went to waste!" 🍎✨
Recipe adapted from Grandma's Time-Honored Recipe • © CanningRebels — Apple Pie Filling & Jelly
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