The Secret to Fantastic Jelly Is Leftovers

Apple pie, tarte Tatin, apple clafoutis, apple crisps, apple crumbles, and more—the fall and winter are rife with desserts centered around this sweet and juicy fruit. But behind all those baked goods lies a pile of peels, cores, and bruised trimmings that never made it to the mixing bowl.

Rather than dump those leftovers in the trash, we suggest following in the footsteps of JBF Award winner and Waste Not cookbook contributor Steven Satterfield, who transforms his apple scraps into a delicious jelly fit for toast, sandwiches, or as an elevated pairing with chicken rillettes (as Satterfield serves at his restaurant Miller Union in Atlanta). Watch the video above to learn about the inspiration behind this waste-combating condiment, then get the recipe and make it at home.

Learn more about the Waste Not campaign, from recipes to events, and more.

--

The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.