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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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