14 July 2016
When your children eat apples at home, or you use them in baking, collect the cores and skins etc in a container or snaplock bag in the fridge. When there is about half a cup or more, simmer these in a water to cover them, wait for them to break up a bit and turn slushy. Pour contents of the pot into a sieve over a jug or bowl, freeze this pectin stock in ice cube trays and add a couple of cubes to low pectin fruit jams such as strawberry. You can also add these to sauces and marmalade etc which need to set to a thicker consistency.