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Apple Pectin

chef.matt.frost's picture
  Ripe apples 4 Pound (Hard Ones)
  Water 4 1⁄2 Pint (Or More, As Required)

Wash apples, remove bruised spots, and cut into thin slices.
Place apples and water in large granite kettle over high flame and boil rapidly 20 minutes.
Strain through cheesecloth 4 times press lightly, but do not force pulp.
Measure pulp and add to it equal amount of water boil again for 20 minutes and strain.
Combine two-extractions (about 3 qts.) in large granite pan so that liquid is about 2 in, deep.
Boil for 30-45 minutes or until reduced to 1/2 in deep, or about 3 cups.
Pour into three hot sterilized bottles and seal at once.
Apple pectin may be added to other jams and jellies to make a firmer substance.
It represents a concentrated jelling agent.

Recipe Summary

Fruit Dessert

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 943 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.51 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 18.1 mg0.8%

Total Carbohydrates 251 g83.5%

Dietary Fiber 43.5 g174.2%

Sugars 188.5 g

Protein 5 g9.4%

Vitamin A 19.6% Vitamin C 139.1%

Calcium 10.9% Iron 12.1%

*Based on a 2000 Calorie diet


Apple Pectin Recipe