Recipe by Chicagoland Chef du Jour
Pectin is a naturally occurring substance in fruit that makes sweet preserves gel. You can buy commercial pectin, or you can make your own from citrus peels. High-pectin citrus peel is what makes marmalade gel without added pectin. Keep in mind that it is the white pith, or inner part of the citrus peel that is rich in pectin. Under-ripe fruits have more of this pith than fully ripe fruits. You can use any citrus for this recipe, but grapefruit works especially well because of its larger pith. My disclaimer: I found this recipe when I was searching for the health benefits of the pith.I have not tried this recipe, in fact, I have never made preserves, jellies or jams. Please Note: Prep & cooking time = 20 minutes. Please note the maceration time of 3 hours. Total Time: 3 hours, 20 minutes Source: http://foodpreservation.about.com
- 226.79 g pith white parts citrus peel, remove the white part of the citrus fruit after you have zested it
- 473.18 ml water
- 59.14 ml lemon juice
Directions See How It's Made
- 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.