Apple Core and Peeling Jelly

15-20 medium tart apples, peelings and cores
6 cups water (for cooking cores and peels)
1 (1 3/4 ounce) box dry pectin
9 cups sugar
1-2 drop red food coloring (or 1 drop each of yellow and blue food coloring) (optional)
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Cook peelings and cores in 6 cups water for 20-30 minutes.
Strain through prepared cheesecloth or jelly bag.
Add water as needed, to strained juice, to obtain 7 cups liquid.
Add pectin (whisk works well) and bring to a rapid boil.
Add sugar, boil hard for 1 minute.

Note: If desired, food coloring can be added to juice for color.
Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.