well yesterday and today I made apple sauce. Wife googled what you could do with all the skin and cores of the apples. She came up with a couple recipes for Apple scrap jelly so i have made a few batches now. Recipe calls to boil it till 220F then seal it. I came out like water. So I added pectin and it gelled when it was in fridge overnight. So today I made the last batch and pretty much doubled the pectin. The one from the fridge tastes pretty good almost like a marmalade.

Pretty easy to make, take the scraps from 20 or more apples, put in a pot, just cover with water. bring to boil then reduce heat, simmer for 30mins. pour all into a colander and drain off liquid. Measure the liquid and put it in heavy pot, discard solids. for each cup of liquid add 3/4 to 1 cup of sugar, I used 3/4. for each cup of liquid add 1/4 tbs of lemon juice. I added 2 crystal pectin packs in the last batch, will see if that better should be as I had 8 cups of liquid. Bring to a hard boil and boil for about 8 minutes stirring continuously. Then seal how you would normally seal your stuff.

the picture is off last night's batch which had 11 cups of liquid.