HOMEMADE APPLE PECTIN

By XrayKim

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.com

Preparation

Step 1

1.In a large saucepan, over high heat, bring the apples, lemon juice and water to a rolling boil.
2.Reduce the heat to medium and simmer for 20 minutes until tender.
3.Remove from the heat and cool.
4.Line a large bowl with dampened muslin.
5.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.
6.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.
7.Pour into clean sterilized bottles. Refrigerate and use within 4 days or freeze for up to 6 months
Once all the juice has dripped from the apples open up the muslin bag, remove all the pulp from the cores and peels (use fingers to do this), discard the peels and cores. Return the pureed apple to a medium sized saucepan with a dash of salt, a sprinkle of cinnamon, a little brown sugar and a squeeze of fresh lemon juice. Bring to boil and simmer for about 10 minutes. Cool and keep in fridge for up to a week or freeze for when you need it. Makes a wonderful accompaniment to pork or to use when making apple crumble or apple bars – add more sugar if using it for this.

PS Wash your muslin cloth immediately in warm soapy water, rinse and dry well then pack it away for next time.