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.
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
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 JELLY
Traditional and delicious homemade jelly.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 100
Number Of Ingredients 5
Steps:
- Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
- Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
- Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g
SPICED APPLE JELLY FROM SCRATCH
Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)
Provided by Aroostook
Categories Jellies
Time 35m
Yield 4 1/2 pint jars
Number Of Ingredients 6
Steps:
- Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
- Strain through jelly bag or cheesecloth.
- There should be from 2 1/2 to 3 cups juice.
- Add sugar and cook until juice sheets from spoon.
- Skim away froth 3-4 times during cooking.
- Pour into hot sterilized jars, and seal.
- Makes about four 1/2 pint jars.
Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8
APPLE PIE FROM SCRATCH RECIPE BY TASTY
Here's what you need: flour, salt, butter, ice water, granny smith apple, sugar, flour, salt, cinnamon, nutmeg, lemon, egg, sugar, vanilla ice cream
Provided by Alix Traeger
Categories Bakery Goods
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
- Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
- Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
- Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
- Peel the apples, then core and slice.
- In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
- Mix until combined and all apples are coated. Refrigerate.
- Preheat the oven to 375°F (200°C).
- On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
- Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
- Pour in apple filling mixture and pat down.
- Roll the other half of the dough on top.
- Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
- Brush the pie with the beaten egg and sprinkle with the sugar.
- Cut four slits in the top of the pie to create a vent.
- Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
- Allow to cool completely before slicing.
- Top with ice cream and serve.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 60 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 27 grams
APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
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