Using up apple and pear peels
Soon I'll be canning applesauce and pears. I'd like to find a way to use up the peelings/cores. There's a thread on making fruit syrup, which I followed when I canned peaches. But I had no luck getting the peach skin & pit concoction to thicken up. I even tried leaving the liquid in the crock pot overnight (on low); it just carmelized and burned. I enjoy the thin peach syrup, but I don't think we'd use pear or apple syrup.
Could I make a sort of apple and pear butter with the peelings? Perhaps thickening it with pectin? Has anyone done this?