For every cup of apple liquid, add 1/2 cup sugar and 1 tablespoon lemon juice. Bring to a boil over high heat and cook, stirring often, until the mixture reaches the gel point. Remove the sterilized jars and lids from the canner. Ladle the jelly into the jars leaving 1/2-inch headspace.
This recipe uses no pectin—the pectin in the scraps, cores, and peels combined with lemon juice will set this jelly nicely. Directions: Add peels and cores to a 5-quart stockpot. Add enough water to your pot to just cover the apple scraps. Bring to a boil, then simmer for 20-30 minutes to allow the apple scraps to release their flavor.
Don’t squeeze the jelly bag if you want a clear jelly. When the jelly is finished straining, compost the solids. Pour about 4 cups of apple juice into a saucepan. Add the sugar, lemon juice, cinnamon, nutmeg, cloves, and stir to dissolve. Bring juice to a boil over medium-high heat, stirring constantly, until jelly stage.
Add enough water to your pot to just cover the apple scraps. Bring to a boil, then simmer for 20-30 minutes to allow the apple scraps to release their flavor. (Don’t worry about the seeds, they will not be harmful as they will not be consumed). Strain juice using cheesecloth or a jelly bag into another pot.