Strain first through a sieve to get the juice (discard the boiled apple remnant or sweeten it like crazy for an apple sauce). Then filter the juice; either through a drip coffee filter, or through a piece of clean cloth put into a colander. To use with low Pectin fruits, use 4 to 6 tablespoons per cup of mashed fruit. As well, per cup of mashed fruit, add 3/4 cup to 1 cup of sugar (6 oz to 8 oz / 180g to 225g). You can freeze this Pectin, or jar it and process in a water bath for 15 minutes for shelf storage.