Homemade crab apple pectin

1. Simmeri, stirring for 30 to 40 minutes, adding water as needed.
2. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices.
3. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water.
4. The result is the pectin you will use right away, can (½" headroom, process 185°F for 15 min), or freeze.
5. Refrigerate after opening.
6. Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin.
7. 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.
8. Simmer 3 min, press through sieve.
9. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half.
10. Clarifyi and use as above.