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Homemade Pectin Recipe

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Equipment

  • Kitchen scales
  • Chopping board and knife
  • Large saucepan
  • Long-handledspoon for stirring
  • Colander lined with muslin
  • Bowl to collect the strained liquid
  • Ladle
  • Jam Funnel
  • Clean,sterilised glass jars with sealable lids

Ingredients
  

  • 1.4 kg (3 lbs) green apples (Granny Smith or Crabapples). You can use other apples provided that they are in a green underripe state.
  • 2 tbsp lemon juice.
  • 4 cups water

Instructions
 

  • Wash the apples, remove the stalks and cut the apples into chunks. Do not peel or core them.
  • Put the apples into the saucepan and add the lemon juice andthe water.
  • Turn up the heat until the mixture is boiling, and then let it boil steadily for 35-45 minutes.
  • Strain the mixture through the muslin until all the liquidis collected.
  • Return the liquid to the saucepan and bring it up to a boil it for a further 20min to concentrate it.
  • Remove the saucepan from the heat, and leave it to stand for a few minutes.
  • Ladle into jars, and seal with lids.
  • Store this in the fridge or freezer.
  • How much of your homemade pectin you use will depend onseveral things including the specific preserve you are making, the result that you are aiming for as well as the more unknown factors of the actual amount ofpectin in the fruit used to make your homemade pectin and how concentrated the resultant pectin is. The only way to get around this is to get through it by trial-and-error....so that you can get to know what the character of yourhomemade pectin is. Use this pectin for a small batch of jam, check for the setof the jam using our peferred method, and adjust from there.
Nutritional Disclaimer

All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.

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