A couple months ago, I read a post on Raising Homemakers about making peach jelly. They showed how to use the peels and pits to make it and I thought that was a great idea since I usually can or freeze some peaches every year. So I bookmarked it and was going to try remember to do it when it was time for peaches at the end of summer. As I started working with some of my other fruits a couple months ago, I began to wonder if you could do that with more than just peaches. So I gave it a try and it works great! I didn't remember to take any pictures until I did my peaches this week, but I also tried cherry, apple, and pear jelly and I just used the same process for all of them.
While you are canning, freezing, drying, or just using a good amount of fruit, remember to save the peels and pits or cores in a large pot. Then cover it with water. You will need about 4 cups of juice, so add at least that much water for each batch you want to do. Then bring it to a boil, reduce heat, cover and simmer for about 15 minutes. After that let it cool a little. You can continue on from there or let it sit for a while. I usually did this right before bed and then let it sit all night because after a day of canning or freezing, I wasn't really too excited to start a batch of jelly too.