Homemadeapplepectinstock Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
• Transfer the apple mixture to the prepared baking dish in an even layer.
• For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
• Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
• Let sit for at least 45 minutes and serve slightly warm or at room temperature.

Steps:

• In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Cut the apples into eighths, removing the stems, and put the apples - peels, cores, seeds and all - in a 6 to 8 quart preserving pan.
• Add 6 cups water, cover, and bring to a boil over high heat.
• Boil, stirring occasionally, until the apples are completely broken down and the peels have separated from the pulp, 30 to 40 minutes.
• Set a large, very fine-mesh sieve (or jelly bag) over a deep bowl or pot. Pour the apples and their juice into the sieve and let drain for at least 30 minutes, stirring occasionally but not pressing down too hard on the solids.
• Discard the solids. You should have about 5 and 1/2 cups of juice.
• Rinse the preserving pan and pour in the apple juice. Bring to a boil over high heat and cook for about 20 minutes, or until the juice is reduced to 3 cups.
• Let the pectin stock cool and portion out into 1 cup or 1/2 cup amounts - place into small freezer bags and freeze until ready to use - this will keep well in the freezer for up to 6 months.
• HOW TO TEST A JAM OR JELLY USING THE COLD PLATE SET TEST:.
• When you begin making your jam or jelly, put 3 small plates or saucers in the freezer.
• Follow the initial directions for your jam or jelly (whatever the recipe calls for to make the juice or prepare the fruit), and add the pectin when you add the sugar. If you have not defrosted the pectin first, heat the mixture over medium-low heat until the pectin melts. Bring the mixture to a boil and continue cooking on medium-high heat for about 15 minutes, stirring gently. After 15 minutes, check the set - it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage, depending on the pan you are using and how high of heat you are using.
• Use the cold plate test to check set after 15 minutes of cooking: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.

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.