Apple Pectin From Scratch Recipes

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APPLE PECTIN FROM SCRATCH



Apple Pectin from Scratch image

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

2 lbs apples
2 cups water

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



Homemade Pectin image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water

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



Spiced Apple Jelly from Scratch image

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

2 1/2 quarts green apples, cores and peelings (* Make sure the apples are untreated and do not have a waxy coating on them. **Or quarter whole appl)
1 teaspoon ground mace
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 cups water
2 cups sugar

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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