Homemade Pectin

[Guest guest]

Homemade Pectin

 

Instead of purchasing commercial liquid pectin, try making your own next time

you make a batch of jam or jelly. Granny a friend of mine, just gave me this

recipe, she swears by it.

She is a diabetic and said this works for her.

 

2 pounds underripe granny smith apples, washed and cut into eighths, not peeled

or cored

4 cups water

 

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

Makes 1 1/2 cups.

 

 

[Guest guest]

New member here! I've been a vegetarian for almost 15 years and love cooking.

Soon I'm moving back into a more subsistance situation where I can do more

cooking, gardening, and food preserving. My roots are rural/farming New

England; my land is in California, so I will be learning some new skills. I

also plan to be doing most of my cooking/preserving over a wood stove (off

grid), so the " feral " part of this group interested me!

As for pectin, my mom taught me to add apple peels to the batch of jam/jelly.

The peels cook down and mush into the jam, or get strained out of the jelly...

and you get the pectin without muss or fuss. I will save this recipe though,

because there are times, I'm sure, when having a more concentrated pectin would

come in handy. Thanks for sharing and for having a great group! Kathy

 

AJ <coolcook wrote:

Homemade Pectin

 

Instead of purchasing commercial liquid pectin, try making your own next time

you make a batch of jam or jelly. Granny a friend of mine, just gave me this

recipe, she swears by it.

She is a diabetic and said this works for her.

 

2 pounds underripe granny smith apples, washed and cut into eighths, not peeled

or cored

4 cups water

 

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

Makes 1 1/2 cups.

 

 

[Guest guest]

-Heather,

Do you have a tried and true recipe for Jalapeno Jelly? I recently

bought some organic Jalapenos and would love to try it.

Deanna in Colorado-- In , " Heather "

<cmg wrote:

>

> Usually just lurking here but the homemade pectin has enticed me to

> post.

> Question - once you have made the pectin how much do you use per

batch

> of jam - or should I say how much is the equivilent to a box of the

> powdered pectin ? I use the powdered for my jams but when making

> Jalapeno Jelly my recipe calls for the liquid pectin - what amount

> would be the equivilent there?

> Look forward to hearing from you when you get a chance - will be out

> looking for under-ripe apples next trip to town.

> thanks,

> Heather in BLack Creek B.C.

>