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.