Save the entire apple and get the most out of it! After simmering for a half hour, throw the cores and peels into your compost bin. You will be left with a true natural pectin, the perfect ingredient to have on-hand for the next time you're going to roast meats or make pies and tarts. The same method applies to other fruits, such as quince.
This pectin would be perfect in making jams with fruits that do not have a lot of pectin, like peaches, blueberries, and pears. As there are no preservatives in this pectin, it is best to keep it in the freezer to last longer. Recently, I used this pectin while roasting pork. It was superb!
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