You can do apple jelly without pectin, especially if you also cook the cores, which have as much of even high pectin content than the skins.
As for grape jelly, I still have a couple of jars of wild grape jelly stored away that was made in 82. Still good; still sealed: wild grapes from northern California. Picked them and made a ton of no added pectin jelly while we were staying with my father, after Mom’s funeral.
My Granny gave us a whole big box of jelly when we moved out of state for a year. Grand dad died that year, and she sold the farm.
Her new place in the city didn’t have much room for gardening, but it did have some wild grapes, so she would get to make a few jars.
She didn’t get to live there too long, before she had to go to a nursing home. So no more jelly making.
We actually kinda hoarded that jelly, and would just open a jar for a holiday now and then. That was in the 60x. We opened the last jar in the late 70s. It was so good. She always used paraffin to seal it as well as having jar lids and bands.