Homemade Pectin Recipes
LIQUID PECTIN - MAKE YOUR OWN
Pectin is a naturally occurring substance in fruit that makes sweet preserves gel. You can buy commercial pectin, or you can make your own from citrus peels. High-pectin citrus peel is what makes marmalade gel without added pectin. Keep in mind that it is the white pith, or inner part of the citrus peel that is rich in pectin. Under-ripe fruits have more of this pith than fully ripe fruits. You can use any citrus for this recipe, but grapefruit works especially well because of its larger pith. My disclaimer: I found this recipe when I was searching for the health benefits of the pith.I have not tried this recipe, in fact, I have never made preserves, jellies or jams. Please Note: Prep & cooking time = 20 minutes. Please note the maceration time of 3 hours. Total Time: 3 hours, 20 minutes Source: http://foodpreservation.about.com
Provided by Chicagoland Chef du
Categories Jellies
Time 3h20m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Remove the colorful zest of the peels with a zester or vegetable peel. Set aside for another use (wonderfully aromatic and flavorful, this zest could overwhelm the flavors of other fruits in your jams and jellies).
- Cut off white parts, finely chop and weigh.
- Maceration: Combine the chopped citrus peel pith with the lemon juice in a medium sized pot. Let stand for 2 hours. Add the water and let stand for another hour.
- Bring the mixture to a boil over high heat. Reduce heat and simmer for 15 minutes. Remove from heat and let cool.
- Strain through a jelly bag or several layers of cheesecloth. The liquid pectin will keep in the refrigerator for a week, or in the freezer for 6 months.
Nutrition Facts : Calories 233.6, Fat 0.6, SaturatedFat 0.1, Sodium 21.6, Carbohydrate 61, Fiber 24.2, Sugar 1.5, Protein 3.6
HOMEMADE APPLE PECTIN STOCK
Make and share this Homemade Apple Pectin Stock recipe from Food.com.
Provided by Diana Adcock
Categories Apple
Time 25m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Slice unpeeled apples including cores and seeds into a large kettle.
- Add water.
- Cover and bring to a boil.
- Reduce heat and simmer 20 minutes.
- Do not overcook.
- Remove from heat and allow to cool slightly.
- Pour pulp and juice through a damp jelly bag or four layers of cheesecloth and allolw to drip undisturbed into a large bowl for 4 hours to overnight.
- Place apple juice in a large pot and bring to a boil.
- Boil rapidly until volume is reduced by half.
- Quickly ladle into hot, sterlized pint or half-pint jars leaving 1/4 inch head space.
- Seal.
- Process in a boiling water bath for 10 minutes.
- ***1pound of apples makes around 1 cup pectin.
HOMEMADE PECTIN
Standard jam recipes require one cup of homemade pectin for each cup of crushed fruit.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Thinly slice apples (do not peel or core). Put into a large kettle along with the water. Over high heat, bring to a boil, then lower heat to a simmer. Stir and mash apples occasionally, cooking until very soft.
- Pour mixture into a moistened jelly bag or a strainer lined with several layers of cheesecloth and let strain overnight.
- Put pulp in a saucepan and add half the juice (store remaining juice in refrigerator; it will be used later). Over low heat, simmer for 1 1/2 hours. Strain through jelly bag a second time. (It might not need to strain as long as the first time.)
- Discard pulp and add reserved juice. If using within a week, store in refrigerator. For longer storage, heat, pour into hot, sterilized jelly jars, and seal.
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Website. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Learn about The Spruce Eats' Editorial Process. Updated on 07/14/21. A Carmichael/The Image Bank/Getty Images. Prep: 5 mins. Cook: 15 mins. Maceration Time: 3 hrs. Total: 3 hrs 20 mins.
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HOMEMADE PECTIN RECIPES ALL YOU NEED IS FOOD
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WHAT IS PECTIN AND HOW TO MAKE A HOMEMADE PECTIN
Combined with acid and sugar, it can give jams a gel-like structure that is more solid upon cooling. Most people turn to storebought pectin when they are making jams and jelly at home. However, you can also make homemade pectin. Pectin is naturally found in high quantities in certain fruits like quince and apples.
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Keep in mind that tart, underripe apples contain more pectin than sweet, ripe ones. Use about 1/4 cup apple pectin per cup of fruit for jams. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Measure the combined pectin and juice and add an equal amount of sugar.
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