Liquefy Powder Fruit Pectin Recipes
HOMEMADE PECTIN
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
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.
LIQUEFY POWDER FRUIT PECTIN
I found this in a 1973 cookbook that I received from my Grandma when she passed away. It works great in jellies and jams.
Provided by dakota_n_me
Categories Jellies
Time 6m
Yield 4 1/4 cup
Number Of Ingredients 3
Steps:
- Empty contents of fruit pectin box into a small saucepan.
- Add 1/2 cup water.
- Bring mixture to a boil and boil 1 minute, stirring constantly.
- Pour mixture into a measuring cup, and add cold water to make 1 cup.
- A 1/4 c equals 3 oz pkg of commercial liquid pectin.
- Refrigerated left over, use within 1 week.
Nutrition Facts : Calories 40.6, Sodium 25.6, Carbohydrate 11.3, Fiber 1.1
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