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.practicallyedi...
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/...

I am not sure because I usually just buy all of my jellies and preserves at the grocery store, I am not that industrious.. I bet that you could Google it and find all of the information that you needed, but again, maybe someone on here does do their own canning and jam making.. Good luck and hope you get the right answwers..

I have done it many times. I don´t use recipes: just put the seed part in water, let it saoak for a while and the put to boil slowly. Quinces are much better if you have them where you live.
Take care. I hope this helps