Pectin for Jam

Here is a site that talks about pectin and how to make it using crab apples. i don't think that there is enough pectin in all apples or the peeling. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/Pages/pectin!opendocument I also found this Crab Apple Pectin 2 pounds sliced unpeeled crabapples 3 cups water Simmer, stirring, for 30-40 minutes adding water as needed. Plop into colander lined with one layer of cheesecloth [ or muslim - ED] 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 can, or freeze, or use right away. Tart Apple Pectin 4 pounds sliced apples with peels and cores. 8 cups water Simmer, little stirring needed, for three (3) minutes. Press apples through a sieve to remove cores, etc. Return liquid to a heavy kettle [ or use a heavy wide mouth pot to enhance reduction ] to cook briskly, [ and quickly ] stirring, until volume is reduced to one-half. Clarify by pouring though a stout jelly bag that has been moistened. Use, can, or freeze as above. http://stason.org/TULARC/food/preserving/1-3-6-How-do-I-make-and-use-homemade-pectin-aka-pectin-101.html