Apple Pectin From Scratch Recipes
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.
Recipe From food.com
Provided by Aroostook
Categories Jellies
Time 55m
Yield 1 1/2 c. pectin
Number Of Ingredients 2
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4.6/5 (21)
Category Breakfast, Dinner, Lunch
Cuisine American
Estimated Reading Time 5 mins
- Cut the apples (skin on) into quarters and place them in a large pot. Pour in enough water to just float them. (You can also use apple peel and cores. See notes above about apples)
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- After 2 hours it will have reduced down dramatically and the apples will be incredibly mushy, BUT also what will tell you it is ready is that it will have turned an amber color (like in the pictures). It is really important you achieve this color. It will happen over the simmering period.
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