Liquid Pectin - Make Your Own

By Chicagoland Chef du Jour on October 06, 2012

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Ingredients

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

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.