APPLE PECTIN FROM SCRATCH

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Apple Pectin from Scratch image

My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months Use slightly under ripe apples, crab apples or fresh apple peelings. Please note: Do not use the store bought apples that have the waxy coating on them.

Provided by Aroostook

Categories     Jellies

Time 55m

Yield 1 1/2 c. pectin

Number Of Ingredients 2

2 lbs apples
2 cups water

Steps:

  • Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
  • Place on med-low heat stirring occasionally until the apples are fully cooked.
  • Strain through a cheese cloth tied over a large container.
  • (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
  • Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
  • The pectin will coagulate into a jelly-like mass.
  • If this can be picked up with a fork it is concentrated enough.
  • If it cannot be picked up by the fork then the concentration is too weak.
  • Boil it down to increase the concentration.
  • Test again To use: Use 4-6 tbls.
  • of homemade pectin for every 1 cup of prepared juice.
  • Use equal amounts juice/pectin and sugar to make jelly.
  • Place juice/pectin sugar in a large pan and place over med-high heat.
  • Stir constantly to keep it from burning to the bottom of the pan.
  • After the jelly comes to a full, rolling boil, let it do so for about a minute.
  • To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
  • If the jelly falls off the spoon in a sheet rather than a drop it is ready.
  • Bring it to a vigorous boil on high heat.
  • Remove from heat and bottle in hot sterilized jars.

Nutrition Facts : Calories 314.8, Fat 1, SaturatedFat 0.2, Sodium 12.4, Carbohydrate 83.6, Fiber 14.5, Sugar 62.9, Protein 1.6

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