Apple Pectin from Scratch

"My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months Use slightly under ripe apples, crab apples or fresh apple peelings. Please note: Do not use the store bought apples that have the waxy coating on them."
 
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Ready In:
55mins
Ingredients:
2
Yields:
1 1/2 c. pectin
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
 
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