Apple Peel Jelly/Halloween Bones Recipes

Apple Peel Jelly















peelings from multiple apples (like after making
apple pie)
place peels in pot with 5 cups water (I usually
use a generous 5 cups, closer to 5.5 cups).
Bring to a boil, then reduce heat to simmer and
cook for 15 minutes. Remove from heat w/cover
on pot, and let sit overnight.

Strain liquid into measure cup, be sure you have
5 cups of liquid. Dispose of apple remains in your
compost bin, and put liquid into a bigger pan.
Add one box pectin, stir to dissolve pectin.
Heat on high, bringing to boil, and
add 7 cups of sugar all at once to pot, and bring back to boil.
I also add about 1 tsp of butter (not marg.) to help reduce
foaming.
Let boil hard for 1 minute, then remove from heat.
Pack into sterile jelly jars leaving 1 inch headspace.
boiling water bath for 10 minutes.

This is sooo yummy, although my next batch I'm going
to try reducing the sugar by 1 cup as 7 cups is very
very sweet.

My jam costs 34 cents a jar, for something that would have
gone straight to my compost.

Halloween Bones via Recipezaar #44079
Ingredients
2 large egg whites
4 ounces confectioners sugar
Directions
1Preheat oven to 250 degrees F.
2Beat the egg whites until stiff, starting on a low speed and gradually on a higher speed.
3Then start adding the sugar, a tablespoon at the time, keep beating until you have a thick and glossy meringue.
4Line baking trays with paper.
5Using a piping bag with a plain nozzle, pipe a straight meringue bone/line of approx 4 inch long, pipe 2 meringue balls at each end of the bone/line.
6Take of any pointy bits meringue on the balls with a small knife or use scissors.
7Bake the bones for 1 ¼ to 1-½ hours until they have dried out, let them cool on the paper.
8If you like the bones to look more brittle, then mix in some chopped nuts.
9The yield will depend on how large you make the bones and on the size of the nozzle.