Apple Scrap Citrus Cinnamon Jello

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So, maybe you don’t brew your own kombucha, so the Apple Scrap Kombucha wasn’t a helpful way to use up your scraps from our homemade applesauce recipe. What can you do instead? Apple Scrap Citrus Jello!

I originally set out to attempt jelly. I love to increase the health benefits of our food as much as I can and grassfed beef gelatin is packed with nutrient dense goodness – surely you can make jelly with gelatin instead of pectin? I can’t find a recipe online, so I’m on a mission. In the process, I thought I’d share my failed attempt that turned out delicious.

Apple Scrap Citrus Jello on RealFoodwithKids.com

There’s really no attractive way to photograph jello, unless you add distractions. Hopefully Emery’s little hands with chipped nail polish helps sell this a little ;-)

I particularly loved this recipe because it tastes like FALL and it’s super easy. While your applesauce is simmering, you can have your peels and cores simmering in filtered water as well. If you don’t have time to make the jello that same day, you can extract the juice and save it for later. I’m all about multitasking.

Just fill your pot with your scraps [I used scraps from all 21 apples from our applesauce] and cover with filtered water [see recipe below for ratios]. Simmer and then strain through tea towel. I placed the tea towel in a bowl, poured the juice and scraps over the tea towel, and then squeeze and squeezed and squeezed and squeezed for what seemed like forever! I ended up with almost 4 1/2 cups of juice! I lost very little liquid due to evaporation while cooking.

At this point I needed to leave the house, so I stuck all the juice in the fridge and finished the next day. When I was ready to start it up again, I warmed 3 cups of apple scrap juice on the stove until hot [but not boiling]. While it was heating up, Emery dissolved the gelatin in the remaining 1 1/2 cups cold apple scrap juice [we added a little filtered water to make up for what had evaporated during cooking the day before.]

She then stirred in the hot juice, honey, and fresh squeezed orange juice. We poured it into mason jars and let it cool on the counter before placing it in the fridge. All 3 kids and I loved it! It was a fun treat – Emery and Cooper had never had jello before! And I’ll be honest with you – I don’t even like jello. I was totally disappointed when I realized it was to firm too be jelly. I plopped down at the desk, during the kids nap, and had a total bad attitude about my failure, until I took a bite. I was pleasantly surprised – Fall in a mason jar. I had to keep myself from eating it all before the kids woke up!

Hope you enjoy this as much as Emery did! Happy Thursday! :-)

Apple Scrap Citrus Cinnamon Jello
Serves 9
another use for your apple scraps after making applesauce!
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Ingredients
  1. 4 1/2 cups filtered water
  2. Peels and cores from 21 apples, after making apple sauce
  3. 1 cinnamon stick [optional, but helped it taste like FALL!]
  4. 3 TB Great Lakes grassfed beef gelatin
  5. 1/3-1/2 cup raw honey [we used 1/2 cup but it was a little too sweet for me]
  6. 1/2 cup fresh squeezed orange juice
  7. Large bowl
  8. Tea towel
  9. Mason jars
Instructions
  1. Place apple peels, cores, and cinnamon stick in medium pot, cover with 4 1/2 cups filtered water.
  2. Bring to a boil, reduce to a simmer. Leave to simmer for about an hour.
  3. Remove from heat and let cool.
  4. While cooling, set out a bowl big enough to hold the scraps and juice. Lay tea towel inside with edges hanging over the bowl [see photo above]
  5. Pour juice and peels into tea towel. Gather up the edges of the tea towel in one hand and twist fabric to secure your grip.
  6. Gently massage and squeeze the scraps until you feel all the juice has come out into the bowl. Dump scraps in trash.
  7. Put 1 1/2 cups of the juice in the freezer to chill quickly [DONT actually let it freeze!] and reheat remaining 3 cups in the pot you made the juice. If you don't have enough juice, add filtered water until you reach 3 cups.
  8. Pull 1 1/2 cups juice from freezer. Whisk in 3 TB gelatin until dissolved.
  9. Pour in 3 cups hot juice, 1/3-1/2 cup honey, and 1/2 cup OJ. Whisk until completely dissolved.
  10. Pour into mason jars, seal, and let cool on the counter before placing in fridge.
  11. Let chill for about 2 hours, or until firm. Enjoy!
Notes
  1. Feel free to experiment with flavors! Add orange peels or ginger chunks to the scraps while they're simmering!
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