APPLE PECTIN FROM SCRATCH
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.
Provided by Aroostook
Categories Jellies
Time 55m
Yield 1 1/2 c. pectin
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 314.8, Fat 1, SaturatedFat 0.2, Sodium 12.4, Carbohydrate 83.6, Fiber 14.5, Sugar 62.9, Protein 1.6
HOMEMADE PECTIN
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.
SPICED APPLE JELLY FROM SCRATCH
Cooking time varies with each batch as pectin level varies in the apples. Love this spiced apple jelly on homemade toast....=)
Provided by Aroostook
Categories Jellies
Time 35m
Yield 4 1/2 pint jars
Number Of Ingredients 6
Steps:
- Cook apple peelings/cores and spices in water barely to cover for 10-15 minutes over medium heat.
- Strain through jelly bag or cheesecloth.
- There should be from 2 1/2 to 3 cups juice.
- Add sugar and cook until juice sheets from spoon.
- Skim away froth 3-4 times during cooking.
- Pour into hot sterilized jars, and seal.
- Makes about four 1/2 pint jars.
Nutrition Facts : Calories 491.7, Fat 0.7, SaturatedFat 0.1, Sodium 8, Carbohydrate 127.8, Fiber 7, Sugar 117.7, Protein 0.8
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- Cut the apples (skin on) into quarters and place them in a large pot. Pour in enough water to just float them. (You can also use apple peel and cores. See notes above about apples)
- Cover and bring the pot to a rolling boil, then reduce the heat and allow to simmer gently for medium heat for roughly 1 4/5 minutes - 2 hours. Stir every 20 minutes or so just to make sure the apples arent sticking to the bottom of the pot.
- After 2 hours it will have reduced down dramatically and the apples will be incredibly mushy, BUT also what will tell you it is ready is that it will have turned an amber color (like in the pictures). It is really important you achieve this color. It will happen over the simmering period.
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