Ingredients:

2 lb Sliced unpeeled crab apples
3 c Water

Method:

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.