Recipe - Homemade Crab Apple Pectin

2 pound Sliced unpeeled crab apples
3 cup Water

Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into
colander lined with one layer of cheesecloth and set over a bowl; press to
force the juices. To clear, heat the collected juice and pour through a
stout jelly bag that has been moistened in hot water. The result is the
pectin you will use right away, can (1/2" headroom, process 185 F for 15
min), or freeze. Refrigerate after opening.

Liquid pectin is especially helpful in making peach, pear, strawberry or
other jellies whose fruit is low in pectin.

46 tablespoon of homemade pectin for every 1 cup of prepared juice should give a
good gel. For tart apple pectin, start with 4 pounds cut or sliced up apples with
peels & cores and 8 cups of water. Simmer 3 min, press through sieve.
Return liquid to heavy kettle and cook briskly, stirring, until volume is
reduced by onehalf. Clarify and use as above.

Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but
not tested by Elizabeth Rodier June 1993