HOMEMADE APPLE PECTIN

By AuntieLo

“Pectin is a water-soluble carbohydrate substance found in the cell walls and intercellular tissues of certain plants. In the fruits of plants, pectin helps keep the walls of adjacent cells joined together. Immature fruits contain the precursor substance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds. At this stage the pectin helps ripening fruits to remain firm and retain their shape. As a fruit becomes overripe, the pectin in it is broken down to simple sugars that are completely water-soluble. As a result, the overripe fruit becomes soft and begins to lose its shape.

Because of its ability to form a thick gel-like solution, pectin is used commercially in the preparation of jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries.” Do read more on it if you would like to…..

I make my own pectin from apples. I have never bought commercially available pectin powder to make jam or jellies.

Here is my recipe that I have used, very successfully, for years……..

Ingredients

• 1.5 kg under ripe Granny Smith apples, washed and 1/4 ‘d (including peels and cores)
• 3 Lemons – juice and pips
• 10 cups water
• Large saucepan
• Strainer
• Muslin or cheesecloth (available from fabric shops)
• Large jug or bowl

Details

Adapted from blogs.food24.stfi.re

Preparation

Step 1

In a large saucepan, over high heat, bring the apples, lemon juice and water to a rolling boil.
Reduce the heat to medium and simmer for 20 minutes until tender.
Remove from the heat and cool.
Line a large bowl with dampened muslin.
Pour the pulp and juice through the muslin. Gather the corners of the cheesecloth, and tie in a knot. Tie with string and suspend from a hook on a cupboard door handle and allow it to drip into a bowl overnight. Do not squeeze the muslin as this will result in cloudy jelly when you make it.
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.
Pour into clean sterilized bottles. Refrigerate and use within 4 days or freeze for up to 6 months

Recipe and Photo from, http://blogs.food24.stfi.re/kitchendiary/2009/11/19/homemade-apple-pectin/?sf=nazladb#ab