so some friends and I tried to make apple butter the other day... but we cored the apples before cooking them (and then put it through the food mill), and even though we cooked it for about 4 hours its still more apple sauce consistency. We didn't finish canning it, so I'm heating it up as I type to get it ready for pressure canning. Here's my question - can I add some pectin now to thicken it up? I wasn't planning on cooking it for a long time today - how long would it take for the pectin to do it's thing? And how much should I add? I have about 1 gallon of apple sauce.