Do not squeeze the bag if you want a clear pectin. | Refrigerator: Up to 1 week. | Freezer: Up to 1 year. | Water-Bath Canning: Process in half-pint jars for 10 minutes (adjust for altitude). | Discard after testing; do not consume. | ¼–½ cup homemade pectin per batch of jam. Add at the beginning of cooking. Because homemade pectin varies naturally, you may need to experiment slightly from batch to batch. | The best pectin comes from green apples, crabapples, and apple scraps collected throughout the season. I keep a freezer bag of apple peels and cores and make a large batch of pectin once enough scraps accumulate.