Tart, slightly underripe green apples, washed and stemmed
2 cups water for each pound of apples

Slice unpeeled apples (including cores and seeds) into large kettle. Add water.

Cover and bring to a boil. Reduce heat and simmer 20 minutes. Do not overcook. Remove from heat and allow to cool slightly.

Pour pulp and juice through camp jelly bag or four layers of damp cheesecloth and allow to drip undisturbed into a large bowl for 4 hours or over night.

Place apple juice in large pot and bring to a boil. Boil rapidly until volume is reduced by half.

Quickly ladle into hot, sterilized pint or half-pint jars leaving 1/4 inch headspace; seal.

Process in boiling-water bath 10 minutes.

Yield: About 1 cup pectin stock per pound of apples

Note: Using ripe apples will produce a clearer pectin stock; however, they are not quite as high in natural pectin as underripe apples.

To use pectin for jelly-making, add 2/3 - `1 Cup pectin for every 4 cups of fruit juice.