Tired of spilling $2-$3 everytime you need a pack of pectin for the low pectin fruit jamming? I know I am... I've spent more then $50 on pectin this year alone! But apple season came around, and I needed a bushel... so I grabbed a few tart greens, and unripe galas along with my ripe ones for canning and eating. This is what I did.
First roughly chop your apples, and cover just to the top with water (don't peel or core, that's where the pectin is).
Bring it to a boil and allow to simmer for about 30 minutes. It will look like applesauce mush.
Now strain the mixture through a jelly bag, or cheesecloth, and you will have a liquid that will thicken over time. This liquid is your pectin. It will store in the fridge up to 4 months.