Jelly from Apple Cores?

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      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.

      Thanks!
      Betsy

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