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    You are in: Home / Recipes / Apple Pectin from Scratch Recipe
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    Apple Pectin from Scratch

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Aroostook's Note:

    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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    c. pectin

    Units: US | Metric


    1. 1
      Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
    2. 2
      Place on med-low heat stirring occasionally until the apples are fully cooked.
    3. 3
      Strain through a cheese cloth tied over a large container.
    4. 4
      (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.
    5. 5
      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.
    6. 6
      The pectin will coagulate into a jelly-like mass.
    7. 7
      If this can be picked up with a fork it is concentrated enough.
    8. 8
      If it cannot be picked up by the fork then the concentration is too weak.
    9. 9
      Boil it down to increase the concentration.
    10. 10
      Test again To use: Use 4-6 tbls.
    11. 11
      of homemade pectin for every 1 cup of prepared juice.
    12. 12
      Use equal amounts juice/pectin and sugar to make jelly.
    13. 13
      Place juice/pectin sugar in a large pan and place over med-high heat.
    14. 14
      Stir constantly to keep it from burning to the bottom of the pan.
    15. 15
      After the jelly comes to a full, rolling boil, let it do so for about a minute.
    16. 16
      To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
    17. 17
      If the jelly falls off the spoon in a sheet rather than a drop it is ready.
    18. 18
      Bring it to a vigorous boil on high heat.
    19. 19
      Remove from heat and bottle in hot sterilized jars.

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    Nutritional Facts for Apple Pectin from Scratch

    Serving Size: 1 (1750 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 314.7
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 12.3 mg
    Total Carbohydrate 83.6 g
    Dietary Fiber 14.5 g
    Sugars 62.8 g
    Protein 1.5 g

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