Making pectin from green apples

Recipe
1. Need 5 lbs green apples, slightly underripe.
2. Chop apples into small pieces.
3. Put chopped apples into a pot large enough to boil without boiling over.
4. Add 2 cups of water for every lb of apples.
5. Bring apples to a boil over high heat; reduce heat slightly to a more gentle boil.
6. Cook until very mushy, approximately 30 minutes.
7. Remove apples from heat & pour into a strainer or colander lined with cheesecloth or other cloth.
8. Allow to drain for 4 hours or overnight to extract juice without squeezing the fruit.
9. Cover while draining.
10. Measure the juice.
11. To make liquid pectin, pour juice into a saucepan and bring to a boil over high heat on the stovetop.
12. Reduce heat to allow the juice to boil gently to reduce by 50%.
13. Pulp after draining can be composted or discarded.
14. When juice is reduced by 50%, pour into a jar or other container and refrigerate for up to 6 days, freeze for up to 6 months, or can in jelly jars using USDA approved canning method.
15. Five lbs of apples should result in 3 cups of pectin.
16. Use 1 cup of homemade pectin per batch of jelly or jam.
Will result in a more soft set jelly or jam than commercial pectin.