After making apple crumble, I ended up with a big pile of apple cores and peels. Being the frugal person I am, I didn't want to throw the peel away so I did a quick google search to find out what I can do with them instead.
I ended up finding a very simple Apple Jelly recipe that only calls for apple cores and peels, water, sugar, and cinnamon/spices (optional). See that vibrant red colour? It all came from the peels! Absolutely no colourings added. Apples naturally contain pectin, which is used to create the gel consistency in fruit jellies/jams.
If you ever find yourself peeling a crap ton of apples for pies or crumbles, put those peels to good use and give this a try:
http://www.craftster.org/forum/index.php?topic=275484.0
Tip: Unripe and tart apples will contain more pectin and yeild better results.
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