I've made apple pectin for the first time last August. From what I had read, you want unripe apples to get the best pectin. So that is what I used - unripe apples from my old apple tree.

When I get my bushels of apples in the fall, and am making tons of apple sauce, I save the peelings and cores and I make apple syrup. I follow the directions for peach honey, except I use apples, and I boil it to syrup consistency instead of honey consistency.

Here is a link that might be useful: Directions for Peach Honey

Here is a link to one of the previous discussions about this. I have never made or used it but I know from reading here about it that no, it isn't a 1:1 exchange with regular pectin. Much more of the homemade is required. How much appears to depend on the info source.

You'll find some recommendations in this discussion.

Dave

Here is a link that might be useful: How to use homemade pectin discussion