HOMEMADE CRAB APPLE PECTIN

      Title: HOMEMADE CRAB APPLE PECTIN
  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
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