Apple Pectin

Store bought pectin is probably the most costly ingredient in our home made jams and jellies with the exception of the jars. I cannot figure a way to make the jars, but in our quest to become self sufficient I decided to make the pactin. I read several differing opinions on how it should be done, whittled the information down to the main points that were common in each of them and cooked the apples with a positive attitude. The preferred apples to use are crab apples or not-quite-ripe Granny Smith apples. I had neither of those, but forged ahead regardless. I have cooked the apples, strained the apples, boiled the resulting juice down by half and now have pectin to use. According to the pectin test (drop a spoonful in rubbing alcohol and see if it makes strings or a blob...the goal being a blob) I have pectin, but it could be better. In addition to the apples, I have been dealing with Elderberries (what a pain to process!) and the last of the wild cherries. The extra juice from each of those, some added sugar and my fresh pectin should, in theory, make very nice jelly. I have it in jars....I'll let you know in a couple of days if I have jelly or some syrup for Waffles. Either way, it really tastes delicious.