I read in my "joy of cooking" that most of the pectin is near the
skin and in the cores of apples. That brought to mind that I
THOUGHT I had read of an apple jelly recipe that called for cooking
the cores and peels, maybe adding apple juice concentrate, to make
apple jelly?

On this frugal list, I would think someone might have a recipe for
something like this Or perhaps another use for cores . . .

We usually eat peels and all even in recipes, so I dont' have a lot
of those left over--I know there are potpourri ideas for peels. I
really need a use for cores.