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Can you send me the recipe for making your own pectin from apples?

That is an easy question to answer quickly, but a tough one to answer completely. I'll just share some thoughts:

1. I don't use added commercial pectin because I like the challenge of using the natural pectin levels in fruits to get a product that matches the consistency of the fruit itself.

2. I very much respect Linda J. Amendt, who is a champion food preserver and wrote the new book "Blue Ribbon Preserves." I would highly recommend it. She advises against using homemade pectin for many reasons including the fact that you get uneven levels of pectin depending on the apple ripeness mix, homemade pectin does not give consistent jelling results, it also has high starch levels which can make the jam cloudy after a few weeks, as well as other aesthetic reasons.

3. If you still want the recipe - here's one from the 1942 Food for Victory booklet:

2 pounds apple pulp or skins and cores
4 cups water
juice of 1 lemon

"Boil for 40 minutes. Press the juice through a cloth bag, then strain this juice through a flannel back without pressure. Boil juice rapidly 15 minutes. Seal in sterilized jars. Add 1 cup apple pectin for each cup of other fruit used. Usually 3/4 cup sugar to 1 cup of the combined juices is correct, or test combined juices for pectin content." ( this test involved grain alcohol and I won't included it here.)

There is also a more modern recipe in Preserving the Taste - Edon Waycott if you have it at your library.

My opinion for what it's worth - if you're going to use pectin, use good quality commercial liquid pectin.

 

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