Homemadeapplepectinstock Recipes

HOMEMADE APPLE PECTIN

Steps:

• Enjoy.

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

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 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.

THE BEST APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
• Transfer the apple mixture to the prepared baking dish in an even layer.
• For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
• Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
• Let sit for at least 45 minutes and serve slightly warm or at room temperature.