First roughly chop your apples, and cover just to the top with water (don't peel or core, that's where the pectin is).
Enjoy!
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.
First roughly chop your apples, and cover just to the top with water (don't peel or core, that's where the pectin is).
Subscribe to:
Post Comments (Atom)
How do you know how much to use in a recipe?
ReplyDeleteWell 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! :)
ReplyDeleteGood information. I'm looking forward to your follow up posting after you've tried it.
ReplyDeleteI 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!
ReplyDeleteHere's that other good site I found, wish I found it before I started, but I think I did just fine on my own. :)
http://figjamandlimecordial.com/2009/03/09/homemade-pectin/