Apple Pectin From Scratch Recipes

Steps:

• Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
• Place on med-low heat stirring occasionally until the apples are fully cooked.
• Strain through a cheese cloth tied over a large container.
• (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
• Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
• The pectin will coagulate into a jelly-like mass.
• If this can be picked up with a fork it is concentrated enough.
• If it cannot be picked up by the fork then the concentration is too weak.
• Boil it down to increase the concentration.
• Test again To use: Use 4-6 tbls.
• of homemade pectin for every 1 cup of prepared juice.
• Use equal amounts juice/pectin and sugar to make jelly.
• Place juice/pectin sugar in a large pan and place over med-high heat.
• Stir constantly to keep it from burning to the bottom of the pan.
• After the jelly comes to a full, rolling boil, let it do so for about a minute.
• To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
• If the jelly falls off the spoon in a sheet rather than a drop it is ready.
• Bring it to a vigorous boil on high heat.
• Remove from heat and bottle in hot sterilized jars.