Homemade Apple Pectin Recipes

HOMEMADE APPLE PECTIN

Steps:

• Enjoy.

HOMEMADE APPLE PECTIN STOCK

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

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 JELLY

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.

APPLE PECTIN FROM SCRATCH

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.