HOMEMADE APPLE PECTIN
Follow this step-by-step guide to transform apple scraps into apple pectin. It's an essential ingredient in homemade jams and jellies.
Provided by Leda Meredith
Categories Ingredient
Time 9h10m
Yield 64
Number Of Ingredients 2
Steps:
- Enjoy.
Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 2 g, Fat 0 g, ServingSize 1 quart (64 servings), UnsaturatedFat 0 g
APPLE PECTIN FROM SCRATCH
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
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
HOMEMADE APPLE PECTIN STOCK
Make and share this Homemade Apple Pectin Stock recipe from Food.com.
Provided by Diana Adcock
Categories Apple
Time 25m
Yield 1 cup
Number Of Ingredients 2
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.
HOMEMADE PECTIN
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
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.
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