Homemade Pectin Recipes

HOMEMADE APPLE PECTIN

Homemade Apple Pectin image

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

Ingredients

2 quarts apples (cores and peels, or whole unpeeled apples chopped into 1-inch chunks)
1 gallon water

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

HOMEMADE PECTIN

Homemade Pectin image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2

Ingredients

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water

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.

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