How to Make Applesauce and Apple Jelly (from the same apples!)

I ordered several lbs of apples from Azure Standard a few weeks ago and they have been so good to have around for snacking. However, Walker has been getting tired of them and some of them were getting pretty ripe, so I decided to make them into applesauce. I also used the peels and cores to make apple jelly. Here is how I did it:

Peel and core apples (I used around 13 total) putting the scraps in one pot and the apple chunks in another. 

For the Applesauce:

Cover apple chunks with water and bring to a boil. Cook the apples until soft and then ladle out extra juice if needed. (I added this to the scrap pot). For chunky sauce mash with a potato masher. You can put it into a food processor or blender for a more even consistency, but I didn't feel like messing with it. You can also add cinnamon and/or sugar at this point if you want. Enjoy!

For the Apple Jelly:

Add plenty of water (around 8 cups or more) to the pot with the peels/cores and bring to a boil. Continue to boil until liquid has reduced by half. This takes a couple of hours. Strain and now you have apple juice. You should end up with around 4 cups. Here is the recipe from the Ball Blue Book for Apple Jelly:

yields 4 pints

4 C. apple juice

3 C. sugar

2 tbsp lemon juice (optional)

Put apple juice in a large saucepot. Add sugar and lemon juice, if desired, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly. Cook to gelling point or until jelly sheets from a spoon. Remove from heat. Skim foam in necessary. Ladle hot jelly into hot jars, leaving 1/4 in headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. 

This is my first time making jelly and I really hope it sets! :)

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