by Farmfresh » Mon Aug 16, 2021 9:20 am
Homemade Pectin from Apple Scraps
* 2 quarts apples (cores and peels, or whole unpeeled apples chopped into 1-inch chunks) Keep in mind that tart, under-ripe apples contain more pectin than sweet, ripe ones.
* 1 gallon water
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Place the apples in a large pot. Add enough water to not quite cover the apples. Bring to a boil. Simmer at least an hour until all the apple bits get mushy. Strain overnight in jelly bag.
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To Use - use about 1/4 cup apple pectin per cup of fruit for jams. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Measure the combined pectin and juice and add an equal amount of sugar.
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To Store - you can either freeze apple pectin or can it.
To can it, heat the strained pectin just to a boil. Pour into clean pint canning jars, leaving 1/2-inch of headspace. Secure the lids, and process in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude).
To freeze, transfer the pectin to freezer-safe containers (small jam jars will work, especially ones geared toward freezer jam) and freeze for up to 6 months.
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LOW pectin fruits: Blackberries, raspberries, blueberries, strawberries, rhubarb, elderberries, peaches, apricots, nectarines, Italian plums, sweet cherries, dessert apples, pears, figs, guavas, pineapple, and marrow.
MODERATE pectin fruits: Elderberries, ripe sweet apples, sour cherries, grapefruits, grapes, oranges
HIGH pectin fruits: Lemons, limes, bananas, crab apples, tart, underripe apples, cranberries, unripe blackberries currants, plums (but not Italian variety), eastern Concord grapes, gooseberries, and quince.
https://www.thespruceeats.com/homemade- ... in-1327832Homemade Pectin from Apple Scraps
* 2 quarts apples (cores and peels, or whole unpeeled apples chopped into 1-inch chunks) Keep in mind that tart, under-ripe apples contain more pectin than sweet, ripe ones.
* 1 gallon water
-----------------------
Place the apples in a large pot. Add enough water to not quite cover the apples. Bring to a boil. Simmer at least an hour until all the apple bits get mushy. Strain overnight in jelly bag.
~~~~
To Use - use about 1/4 cup apple pectin per cup of fruit for jams. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Measure the combined pectin and juice and add an equal amount of sugar.
~~~~
To Store - you can either freeze apple pectin or can it.
To can it, heat the strained pectin just to a boil. Pour into clean pint canning jars, leaving 1/2-inch of headspace. Secure the lids, and process in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude).
To freeze, transfer the pectin to freezer-safe containers (small jam jars will work, especially ones geared toward freezer jam) and freeze for up to 6 months.
~~~~
LOW pectin fruits: Blackberries, raspberries, blueberries, strawberries, rhubarb, elderberries, peaches, apricots, nectarines, Italian plums, sweet cherries, dessert apples, pears, figs, guavas, pineapple, and marrow.
MODERATE pectin fruits: Elderberries, ripe sweet apples, sour cherries, grapefruits, grapes, oranges
HIGH pectin fruits: Lemons, limes, bananas, crab apples, tart, underripe apples, cranberries, unripe blackberries currants, plums (but not Italian variety), eastern Concord grapes, gooseberries, and quince.
https://www.thespruceeats.com/homemade-apple-pectin-1327832
