This recipe is a really cool way to make the most of apple processing season. We’ve been busy making apple sauce this week and we’ve also been making “Pig Squeal” jelly. This jelly is made from the peels and cores of the apples you already made into pie filling, sauce, or apple butter. Its super easy to do. The recipe originally came from Ruth Faris and the name was inspired by Web Fields who upon hearing about the recipe remarked “You could make something from a pig’s squeal!!!” It can be made with or without cinnamon flavor.
Peelings and cores from apples
Water (enough to cover)
1/2 a package of cinnamon red hot candies (Optional)
Cook peelings and cores with just enough water to not quite cover them. It can take several patches of apples to make enough syrup. When well cooked, put in a cloth bag and let hang overnight draining into a kettle. Do not squeeze the bag! Squeezing the bag makes cloudy jelly. Take 5 cups of the juice and heat. If you would like it to be cinnamon flavored add the candy and allow to melt. Next add sugar and Sure-Jell according to the directions on the Sure-Jell box. This yields about 5 pints. Process in a hot water bath canner for 5 minutes.
If you like this recipe, check out the The Farmstead Cookbook.