Best Homemade Pectin Recipes

Homemade Pectin image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water

Steps:

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

Homemade Apple Pectin Stock image

Provided by Diana Adcock

Categories Apple

Time 25m

Yield 1 cup

Number Of Ingredients 2

1 lb tart green apple, slightly underripe washed and stemmed
2 cups water, for each pound of apples

Steps:

Slice unpeeled apples including cores and seeds into a large kettle.
Add water.
Cover and bring to a boil.
Reduce heat and simmer 20 minutes.
Do not overcook.
Remove from heat and allow to cool slightly.
Pour pulp and juice through a damp jelly bag or four layers of cheesecloth and allolw to drip undisturbed into a large bowl for 4 hours to overnight.
Place apple juice in a large pot and bring to a boil.
Boil rapidly until volume is reduced by half.
Quickly ladle into hot, sterlized pint or half-pint jars leaving 1/4 inch head space.
Seal.
Process in a boiling water bath for 10 minutes.
***1pound of apples makes around 1 cup pectin.