Apple Jelly

Noggins Apples


In celebration of apple month at Taste of Nova Scotia, Chef Jean-Luc Doridam of the NSCC Akerley campus recommends using leftover apple peels and cores from your baking for this “no waste” apple jelly.

When your buying local apples, we suggest supporting a Nova Scotian farm such as Noggins Corner Farm MarketStirling Fruit FarmsMasstown Market or Scotian Gold Co-operative.


500g apple peelings & core
500g sugar
1g lemon juice
5g pectin


1. Bring water, lemon juice and apples to a boil. While boiling, add sugar and pectin. Simmer on low heat until apples are completely soft.

2. Strain though cheese cloth or a fine strainer and let cool.

*Spices such as vanilla or cinnamon could also be added at the beginning of the boiling process for added flavour.


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