Step 1

Start by placing any apple peelings and cores that you have in a large stockpot or saucepan. Fill the pot the rest of the way with water until the water covers the peelings. Turn the burner on to medium/high heat and simmer the mixture.

Step 2

Let the peelings cook in the water until the cores become mushy and soft.

Step 3

Place another stockpot or bowl under a strainer and place a piece of cheesecloth in the strainer to catch any smaller pieces. Pour the entire mixture through the strainer so you are just left with the liquid.

Step 4

Place the liquid back on the burner on high heat. Add in the sugar. You will need roughly 4 to 5 cups of sugar for every 10 cups of liquid.

Step 5

Continue to heat and bring to a boil. Using the candy thermometer, heat up the liquid until it reaches 218 degrees. Once at this temperature, let the mixture boil until it begins to thicken and form a syrup.

Step 6

Pour the syrup into clean jelly or pint jars. Leave at least 1/2 inch of headspace in the jars.

Step 7

Clean off the rims of the jars and place new lids and clean rims on tightly. Process the jars in a hot water bath for 20 minutes. Remove the jars when finished and let them cool undisturbed until the lids have sealed.