Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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