Lemon seeds and water in a small glass dish.
After soaking the seeds for 24 hours.
Back to science in the kitchen. Experimenting is fun, especially when it turns out well. If you like to make homemade jam, then why not homemade pectin as well. It is so easy! If you use a lot of lemons in the kitchen, then you just need to start saving all the seed. Put them in a ziploc bag in the freezer until you are ready to make your pectin.
1 Tablespoon of lemon seeds
1/3 cup water
Put seeds and water in a small glass dish. Let stand on counter over night or up to 24hrs. You can see from the viscosity of the water how well the gel is setting.
When ready to use, strain seeds, and use just as you would the powdered commercial pectin.
I made two half batches of apricot and plum jam. I divided this pectin equally between my two jams. Testing to see if the set would be different with different fruit.
They both turned out lovely!
As Always,
ENJOY!
Pectin in jam has a great effect on its thickness. There are numerous health benefits to it as well.
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Thank you for your interest in homemade pectin. Yes, pectin does have special qualities, and it is great when homemade!
DeleteThank you for your interest in homemade pectin. Yes, pectin does have special qualities, and it is great when homemade!
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