Recipe - Pectin Stock

4 pound Granny Smith apples
6 cup Water.

Stem and coarsely chop the apples. Include the seeds, skins and core.
Cover with the water and bring to a boil, reduce to a simmer, and
cook, partly covered for 45 minutes. Strain through a damp
cheesecloth. Keeps best if frozen. I usually put it in a plastic tub
and chip off what I need, but ice cube trays are ideal. This is a
concentrated (natural) pectin source. You can use it for jellies or
jams, when the fruit has little pectin of its own (such as
blueberries or strawberries.) Be sure to try to find unsprayed apples
if at all possible. This stuff really does work.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip