All the apple

Peeling an apple? Save the peels. You can make jelly of them and the cores - no pectin needed. Save them in a plastic bag for a few days until you have enough. It won't matter if they brown a little, but you can sprinkle them with vinegar or lemon juice to stop that. When you're ready, cover them with water and boil until they're soft, adding a tiny pinch of salt. Strain the liquid or press through a jelly bag. Return to a boil and add 1 cup of sugar for each pound (approximately) of peelings and cores you started with. Cook until it sheets off a cold metal spoon, then pour into a jar or bowl and cool. That's it. You might want to skim off the foam. Put that on a cold plate and it will subside into jelly, too. Store covered in the refrigerator.