Pectin is a naturally occurring extract made by boiling apples. It is also the thing you add to jelly or jam to make it gel, otherwise you are just left with a fruity liquid. If you make your own jelly and jam then you probably go through a lot of pectin. If you are buying this then it can get pretty expensive, that’s why I decided to make my own. So, when I made applesauce this year I kept all the peels and stored in the freezer until I could use them all to make pectin.
- 3 Pounds of Apples (green apples are the highest in pectin. Pectin is also largely concentrated in the cores and peels so, this is a good recipe to make with the leftovers from making apple pie or sauce)
- 4 Cups of Water
- 2 Tablespoons of Lemon Juice
- Combine all ingredients into a large pot and put on simmer. Cook until apple pieces are tender, but not completely dissolved. This will probably take about 30 minutes.
2. Strain the results to get the liquid. You can use a Jelly bag, cheesecloth or even a strainer lined with coffee filters.
3. Next, concentrate the pectin. To do so, boil the liquid you just strained until it is reduced in half. You will need to stir occasionally to keep from developing a film.
4. Lastly, just pour it into containers for storage. I prefer jarring it and pressure canning it. To do so just put the jar in boiling water so that water is about 2 inches above the jar. Let boil for 15 minutes (depending on altitude) and it should store for about 6 months in the pantry. Or you can freeze it.
Until next time, keep Making a Homestead, one day at a time.