I've begun picking green apples for pectin. Instead of buying commercial
pectin I started last year mixing apple juice with other fuit and berry
juices. Ripe fruit has less pectin so I'm picking the apples early and
green. Its the pectin that makes unripe fruit firm.

The apples are green but the jice that drips out of the jelly bag is pink.

Thsi time I've taken the mash from the jelly bag and dumnped it into a
frementing crock algon with water, sugar, and yeast. I't frothing nicely
and smells good.

Other times I've first taken the mash from the jelly bag and pushed it
through a seive to make jam, and used then what is left in the seive to
make "wine".

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