Wednesday, August 25, 2010

Homemade Pectin

Tired of spilling $2-$3 everytime you need a pack of pectin for the low pectin fruit jamming? I know I am... I've spent more then $50 on pectin this year alone! But apple season came around, and I needed a bushel... so I grabbed a few tart greens, and unripe galas along with my ripe ones for canning and eating. This is what I did.

First roughly chop your apples, and cover just to the top with water (don't peel or core, that's where the pectin is).

Bring it to a boil and allow to simmer for about 30 minutes. It will look like applesauce mush.
Now strain the mixture through a jelly bag, or cheesecloth, and you will have a liquid that will thicken over time. This liquid is your pectin. It will store in the fridge up to 4 months.


  1. How do you know how much to use in a recipe?

  2. Well I am going to treat it like the liquid pectin packs. I have a small kitchen scale and I'm going to weigh it in oz. So 3 liquid oz is the same for a recipe that calls for 1.75 dry pectin pack. Again, this is my first time doing this. So we shall see! :)

  3. Good information. I'm looking forward to your follow up posting after you've tried it.

  4. I did find another wonderful blog with more info on the pectin. They say a general rule for a full batch is 2/3 of a cup. However, if you are using a high pectin or medium pectin you should only add about the 3 oz to start with... you can always add more pectin as you go. Sometimes you don't want a stiff set and you want something a little more runny or lumpy. You actually can control your pectin use using homemade... but ALWAYS follow the directions on the prepackaged stuff!

    Here's that other good site I found, wish I found it before I started, but I think I did just fine on my own. :)