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RE: How To Make Your Own Apple Pectin For Jams & Jellies
yes ... you want the apples to still be a bit green - when they are hard and sour. I usually use about a cup of apple pectin. Sometimes it takes more depending on the apples that were used and the recipe. Once you've played around with it a few times you'll have a good sense of how much you need for your recipes. It really is handy to have on the shelf!