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
GREEN APPLE PECTIN STOCK
This recipe is from Liana Krissoff's book "Canning For A New Generation". You can use it instead of powdered pectin in jelly and jam recipes (I wouldn't try using it in Pepper Jelly, though. I'm not sure if it would work in that). I add one cup of this to any recipe which produces 3 pints or less of product (jam, jelly). If the recipe produces more than 3 pints, add an extra 1/2 cup of pectin stock for every 24 ounces of extra product. If you use this pectin, you will need to use the cold plate test to check the set of your jelly or jam. The instructions for this are included below.
Provided by xtine
Categories Low Protein
Time 1h35m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Cut the apples into eighths, removing the stems, and put the apples - peels, cores, seeds and all - in a 6 to 8 quart preserving pan.
- Add 6 cups water, cover, and bring to a boil over high heat.
- Boil, stirring occasionally, until the apples are completely broken down and the peels have separated from the pulp, 30 to 40 minutes.
- Set a large, very fine-mesh sieve (or jelly bag) over a deep bowl or pot. Pour the apples and their juice into the sieve and let drain for at least 30 minutes, stirring occasionally but not pressing down too hard on the solids.
- Discard the solids. You should have about 5 and 1/2 cups of juice.
- Rinse the preserving pan and pour in the apple juice. Bring to a boil over high heat and cook for about 20 minutes, or until the juice is reduced to 3 cups.
- Let the pectin stock cool and portion out into 1 cup or 1/2 cup amounts - place into small freezer bags and freeze until ready to use - this will keep well in the freezer for up to 6 months.
- HOW TO TEST A JAM OR JELLY USING THE COLD PLATE SET TEST:.
- When you begin making your jam or jelly, put 3 small plates or saucers in the freezer.
- Follow the initial directions for your jam or jelly (whatever the recipe calls for to make the juice or prepare the fruit), and add the pectin when you add the sugar. If you have not defrosted the pectin first, heat the mixture over medium-low heat until the pectin melts. Bring the mixture to a boil and continue cooking on medium-high heat for about 15 minutes, stirring gently. After 15 minutes, check the set - it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage, depending on the pan you are using and how high of heat you are using.
- Use the cold plate test to check set after 15 minutes of cooking: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
Nutrition Facts : Calories 236.8, Fat 0.8, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 62.9, Fiber 10.9, Sugar 47.3, Protein 1.2
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.
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
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NATURAL APPLE PECTIN STOCK : 9 STEPS (WITH PICTURES ...
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- Ingredients. This simple recipe calls for only four ingredients. 3 1/3 lbs (1.5 kg) of green apples* 4 2/3 cups (1 kg) granulated sugar. 6 1/3 (1.5 kg/150 cl) cups water.
- Equipment. This recipe assumes you are at least an intermediate-level canner, and that you already have basic canning equipment. Even if you don't there are several things that are necessary.
- Prepare the Apples. Wash apples in cool water and remove stems if present. Cut each apple into quarters, do not core or remove seeds. Place apple quarters into large pot with water and bring to a boil.
- Extract the Pectin. Spoon cooked pulp into a fine mesh sieve, chinois or strainer over a large bowl. Press gently with the back of a spoon or spatula to help release juice, but do not force pulp through.
- If You Are Canning Your Pectin... ... you will need to do this step. If you are going to freeze the pectin, skip to Step 6: 'Cooking the pectin.'
- Cooking the Pectin. To cook the pectin put the strained juice into your large pot or dutch oven, add the juice of one lemon (strain for seeds and pulp) and the 6 1/3 cups (1.5 kg/150 cl) of sugar.
- If You Plan to Freeze Your Pectin... Once the pectin has thickened sufficiently, remove from heat and allow to cool until it is comfortable to the touch.
- Canning Your Pectin (Part 1) While your pectin is still hot, remove your sterilized jars from the water bath canner and place on a clean towel on your counter.
- Canning Your Pectin (Step 2) Carefully lower filled and sealed jars into the boiling water bath pot. The water will stop boiling, wait for it to return to a full boil then process for 10 minutes.
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