Sunday, April 21, 2013
Apple Pectin Recipe
Whole apples, quartered or leftover apple bits from other projects
small amount reserved citrus peels
Double the amount of water to apples by weight.
Cover apples with water and simmer for 1/2 to 1 hr. or until everything is mushy.
Strain liquid through a jam bag, or two layers of cheesecloth, let drip for several hours. Discard apple mush, strain liquid again, and return liquid to the pot and boil until reduced by half.
Can be refrigerated for one week, frozen for 6 months.
Mix 1/2 tsp liquid to 1 Tbsp rubbing alcohol, good pectin should form a rubbery ball or blob.
~ 1/3 - 1/2 C Pectin liquid to every 2 lbs (4C) low pectin fruit.
1 tsp Lemon juice per 1/3 C pectin liquid
At least equal parts sugar to pectin liquid + approximately 1 - 1.5 c sugar for every lb of fruit.
1/4-1/3 C Pectin Liquid to 1 C juice
1 tsp Lemon juice per 1/4 c Pectin liquid
1:1 sugar to pectin/juice mix
first time I made this (4-21-13) I used 4 ziplock baggies of reserves peels and bits (>1.5lbs) plus half a juiced lemon peel. I got a little less than 2 cups of thick pectin liquid that formed a thick gelatinous blob in alcohol.