"Daniel MacKay" > wrote in message
]...
>>> you have to carefully core the apples
>
>> Is there any reason why you shouldn't leave the peel on?
>
> There's every reason *to* leave it on. But you should carefully core
> them.

Each to his/her own, of course. I used my strainer when I made the
crabapple butter, but then you really don't have a choice but to leave the
cores in -- I can't imagine anything more tedious than trying to core
crabapples, or the sparsity of what you'd have left after you did so.

By what you said below, you don't run your pulp through a strainer or food
mill. Do you find that leaving the apple peels in changes the texture of
your butter? I assume you use a food processor or blender to puree the
apple pulp.

Also, a general question for the group -- where in the apple is the pectin
most concentrated? I know that with citrus fruit there's a lot of pectin
with the seeds (actually I think it kind of coats the seeds). Is the same
true with apples? If you make your apple juice from cored apples, do you
need to add pectin to make jelly?

Anny