Maeve:
I like to dry as many as possible. Just wash, core, and slice. I leave the skins on for the flavor, vitamin, and roughage value; some prefer to peel them. Use a dehydrator, a rack over a cooker, strung on string hanging over a heat source, or even in a low-temp oven. They're tasty to chew on , good in porridge or granola, and rehydrated, make lovely cakes and pies in the cold, dark winter.

You can also make your own pectin.

Great ideas there which had never occurred to me. Many thanks, Maeve!