Pectin is a naturally gelatinous substance found in most fruits.
The highest concentrations of it can be found in in the skins and cores of fruit with apples and citrus fruits being two of the most reliable sources.
We rely on pectin to create that perfect jam like texture that we all love. Some fruits contain very little pectin. To make preserves with these fruits you need to either include high pectin ingredients in your recipe or add in some pectin. You can purchase packages of pectin (which contains preservatives/additives) or you can make your own.
Although you can make pectin at any time, for the strongest concentration of pectin you’ll want to pick the apples when they are still hard and not quite ripe. Crab apples are also a wonderful choice for home-made pectin. In a pinch you can buy really tart apples such as the Granny Smith.
Apple Pectin Recipe
- Apples ( under ripe apples, crab apples)
- 2 cups water for every pound of apples
- Wash and chop the apples. Do not peel or core. The core and skin are essential.
- Place the apples and water in your jelly pan, cover and bring to a boil.
- Reduce the heat and simmer 15-20 minutes or until apples are tender.
- Pour the pulp and juice through your jelly bag, or a strainer lined with a damp cheesecloth, into a large bowl.
- Let the liquid drip into the bowl. This can take several hours. Avoid the temptation of squishing or squeezing your jelly bag.
- Once the juice has drained, pour it into a large saucepan and simmer until juice is reduced by half.
Ladle the jelly into sterilized jars and water bath for ten minutes. You can also store it in the refrigerator for up to a week.
You can make a flavoured apple sauce or apple butter with the softened “discarded” apples. Nothing wasted!
This post was originally published on [steemit.com.]( http://steemit.com/food/@walkerland/how-to-make-your-own-apple-pectin-for-jams-and-jellies)