Thanks Libby--I watched the videos. It helped to see what I was about
to undertake, sort of.

Okay, I did make the lemon pectin stock. I made a "test" batch of
jelly with wild mustang grape juice. I learned a lot. The jelly is
edible but, I think I made a couple of mistakes. 1. I think I used
way too much of the pectin stock. 2. I think I cooked the jelly way
too long--since I'd never done long-cook, I did learn that perhaps I
should stop cooking just before I hit 220 on the candy themometer. It
turned out quite rubbery...

All in all, I think the lemon pectin is a do-able thing, just need
time to do some more testing to get the right balace of pectin/sugar/
juice or fruit. I hate to waste the fruit or juice though. I also
can honestly say I appreciate the fact that I can buy boxed, powdered
pectin (I love Ball No Sugar Needed Pectin) and my jams/jellies come
out good, for the most part, every time. If not, we have lovely,
fruity pancake syrup.