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Recipe

Homemade Pectin

This is another interesting, fun factor to add into your dessert making. Have you ever tried to make your pectin? Check this out.

  • Yield: 1 1/2 cups

Ingredients

  • 2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
  • 4 cups water

Directions

  • 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 the juice to drip into a bowl overnight. The next day, measure the 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.