Liquid Pectin - Make Your Own
- Ready In:
- 3hrs 20mins
- Ingredients:
- 3
- Yields:
-
1 pint
ingredients
- 1⁄2 lb pith white parts citrus peel, remove the white part of the citrus fruit after you have zested it
- 2 cups water
- 1⁄4 cup lemon juice
directions
- Remove the colorful zest of the peels with a zester or vegetable peel. Set aside for another use (wonderfully aromatic and flavorful, this zest could overwhelm the flavors of other fruits in your jams and jellies).
- Cut off white parts, finely chop and weigh.
- Maceration: Combine the chopped citrus peel pith with the lemon juice in a medium sized pot. Let stand for 2 hours. Add the water and let stand for another hour.
- Bring the mixture to a boil over high heat. Reduce heat and simmer for 15 minutes. Remove from heat and let cool.
- Strain through a jelly bag or several layers of cheesecloth. The liquid pectin will keep in the refrigerator for a week, or in the freezer for 6 months.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.