Making jam/jelly? Make your own pectin.
Tart Apple Pectin
4 pounds sliced green apples with peels and cores
1/4 cup of lemon juice
8 cups of water
Simmer, over medium heat, until apples break down completely. Press apples through a sieve or food mill to remove cores and peels. Return liquid to a heavy kettle to cook briskly, stirring until the volume is reduced by half. Pour mixture into a jelly bag or cheesecloth lined colander and allow to drip without squeezing. Use immediately, can or freeze.
4-6 tablespoons of homemade pectin for every cup of prepared juice gives a good gel.
