When I make apple pie or crumble, I don’t peel the apples. Originally, this was to save on wastage and to boost nutrition, but I’ve now acquired a taste for it, not least because peeled apples often turn soft and mushy, like baby food. That said, apple scraps (cores, seeds and peelings) can be put to good use in vinegar and today’s pectin jelly, for example. Use the jelly to set low-pectin and low-sugar jams, or just spread it on toast.
