Liquid Pectin Make Your Own Recipes
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
LIQUID PECTIN - MAKE YOUR OWN
Pectin is a naturally occurring substance in fruit that makes sweet preserves gel. You can buy commercial pectin, or you can make your own from citrus peels. High-pectin citrus peel is what makes marmalade gel without added pectin. Keep in mind that it is the white pith, or inner part of the citrus peel that is rich in pectin. Under-ripe fruits have more of this pith than fully ripe fruits. You can use any citrus for this recipe, but grapefruit works especially well because of its larger pith. My disclaimer: I found this recipe when I was searching for the health benefits of the pith.I have not tried this recipe, in fact, I have never made preserves, jellies or jams. Please Note: Prep & cooking time = 20 minutes. Please note the maceration time of 3 hours. Total Time: 3 hours, 20 minutes Source: http://foodpreservation.about.com
Provided by Chicagoland Chef du
Categories Jellies
Time 3h20m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Remove the colorful zest of the peels with a zester or vegetable peel. Set aside for another use (wonderfully aromatic and flavorful, this zest could overwhelm the flavors of other fruits in your jams and jellies).
- Cut off white parts, finely chop and weigh.
- Maceration: Combine the chopped citrus peel pith with the lemon juice in a medium sized pot. Let stand for 2 hours. Add the water and let stand for another hour.
- Bring the mixture to a boil over high heat. Reduce heat and simmer for 15 minutes. Remove from heat and let cool.
- Strain through a jelly bag or several layers of cheesecloth. The liquid pectin will keep in the refrigerator for a week, or in the freezer for 6 months.
Nutrition Facts : Calories 233.6, Fat 0.6, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 61, Fiber 24.2, Sugar 1.5, Protein 3.6
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.
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