I tend to chuck the apple peel and cores I. The freezer till I have enough then boil it up for either pectin or put it through a jelly bag for making apple and mint jelly, nothing goes to waste, can do the same with lemon skins.

Good question Aly - I don't really know, I guess it depends on how much (or rather, little) pectin is in whatever fruit you're using.

I made pectin the other day, using half a dozen small unripe apples off our tree.....I roughly chopped them and threw the lot into a pan, covered with water and simmered for about 3/4 hour.  I then strained the juice through my jelly bag, put it back in the pan and boiled hard to reduce and concentrate it a bit.  It made 2 small tubs of concentrated juice, I'd guess about 2 tablespoons in each pot, which I've frozen.  I'm intending to use one of the tubs when I make strawberry jam this coming week.....the amount of strawberries I have frozen will probably make around 4 pots of jam, I'm guessing.  It's all about experimenting, really.