Apple Pectin from Scratch

READY IN: 55mins




  • 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.