I took a boatload of apple peelings and cores and cooked them on low for the WHOLE day. I added water occasionally, just enough to keep it from burning. I stirred it often and by the end of the day I had very little to work with. After cooling, I strained it thru an old t-shirt. It turned out to leave me 3.75 cups of pectin. Since I wasn't ready to use it right now, I froze it and I will have to boil it down for about 8 minutes when I need it.
All the directions I can find say to use about 1 cup boiled down pectin per 1 quart of berries/fruit. I will update you on if this works. So far I am not convinced this is worth the effort, due to the fact I didn't get a whole lot of pectin, but I am glad I at least know how to do this, you know, in case that strange granulated stuff ever goes missing from the store.