Crab Apple Jelly, Phase Two

OK, So today is Phase Two of the crab apple jelly making. The pulp has been straining through the bag all night and I have to say, I'm a little disappointed in the amount of juice I've managed to collect, plus it seems to be a bit cloudy, which I don't understand, because I didn't touch it once, let alone squeeze the bag as all the recipes instructed me not to.

Still, I've done the work, I've got some juice, I'm going to make jelly from what I've got and try and figure out what's gone wrong, because there is no way that 1 1/2 pints of juice will make the promised 5lbs of jelly.

Perhaps I didn;t cook the fruit enough. It said soft and pulpy, but perhaps it needed to be actual mush. Also, even though the juice has made the whole house smell deliciously sweet and appley it tastes as sour and bitter as aloes - I really hope that adding the sugar makes the difference...
Would it be worth adding more water and boiling up the pulp again to see if more juice can be made?