Our grandparents didn't use pectin to make their jellies and preserves. Some day, we may not be able to run to the store for pectin or sure jell. It might be important to know how to preserve the fruits and have some flavoring on that toast, so this is about pectin.

Pectin is a naturally occurring substance. It thickens jellies and jams. To make your own pectin, you'll need 3 lbs. of sliced green apples. Crabapples are best, but any tart apple will do.

Add four cups of water and 2 T. lemon juice to the cut apples with peeling still on.

Boil the mixture approx. 30 to 45 min. until you have half the amount you started with.

Strain it through a cloth or jelly bag.

Boil the juice for another 20 minutes.

Pour into sterilized jars and seal them to store in the refrigerator, freezer, or process in a water bath.

Since the type apples you used will determine the strength of the pectin, it's hard to give an estimate of how much to use.

The only way to determine is to try it. Add pectin and as jam or jelly is nearly done, put an ice cube on the bottom of a spoon that is holding the jam or jelly. If it sets, you've used enough. If it doesn't, add another cup of sugar, 1/4 cup lemon juice and more pectin. Boil for a minute, and test again.

Obviously not something most of us would use as long as we can run to the store. But, if we can't, some of grandma's skills might come in handy.