When you’re canning jelly don’t throw out the pulp. Make it into preserves.
After you have the preserves, again, don’t throw out the leftovers. Mush the peelings and whatever leftovers around a colander to get every little bit and turn that into fruit butter. Frankly, I’d rather have fruit butter than jelly any day.
I sometimes use the leftover pulp to make fruit leather in the dehydrator.