Apple Pectin from Scratch
Description:
🍏 My neighbor Dot, who recently celebrated her centennial milestone, graciously imparted this cherished recipe to me. With just 2 pounds of apples, you can yield approximately 1 1/2 cups of wholesome pectin. Remember to refrigerate and consume within 4 days or freeze in containers for up to 6 months. Opt for slightly underripe apples, crab apples, or fresh apple peelings for the best results, avoiding those with the waxy coating commonly found on store-bought varieties.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 lbs | Apples |
| 2 cups | Water |
Nutritional Information (per serving):
- Calories: 314.8
- Fat Content: 1g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 12.4mg
- Carbohydrate Content: 83.6g
- Fiber Content: 14.5g
- Sugar Content: 62.9g
- Protein Content: 1.6g
Instructions:
-
Prepare the Apples:
- Begin by quartering unpeeled apples and placing them in a large pot.
- Add just enough water to almost cover the apples.
-
Cook the Apples:
- Set the pot on medium-low heat, stirring occasionally until the apples are fully cooked.
-
Strain the Mixture:
- Use a cheesecloth tied securely over a large container to strain the cooked apples.
- Pour the hot apple mixture into the strainer and cover it, allowing it to set overnight. Avoid pressing the mixture to prevent cloudiness.
-
Test the Pectin Strength:
- To assess the concentration of the pectin, pour a small amount of rubbing alcohol into a glass.
- Drop in a spoonful of cold pectin. If it coagulates into a jelly-like mass that can be picked up with a fork, it’s concentrated enough.
- If it’s too weak, boil it down to increase the concentration and test again.
-
Using the Pectin:
- Use 4-6 tablespoons of homemade pectin for every 1 cup of prepared juice.
- Combine equal amounts of juice/pectin and sugar to make jelly.
- Place the juice/pectin mixture in a large pan over medium-high heat, stirring constantly to prevent burning.
- Once the mixture reaches a full, rolling boil, let it continue for about a minute.
- To test if it’s ready, dip a large spoon into the jelly mixture and hold it over the pot sideways. If the jelly falls off the spoon in a sheet rather than a drop, it’s done.
-
Final Steps:
- Bring the jelly to a vigorous boil on high heat, then remove it from the heat.
- Bottle the jelly into hot, sterilized jars for preservation.
Enjoy the satisfaction of homemade apple pectin, crafted with care and tradition, ready to elevate your culinary creations!
