Categories: Preserves 
      Yield: 1 servings 
  
      2 lb Sliced unpeeled crab apples 
      3 c  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. 
   
  4-6 tb of homemade pectin for every 1 cup of prepared juice should give a 
  good gel.  For tart apple pectin, start with 4 pounds sliced 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 one-half. 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