This homemade pectin can be canned,
frozen, or refrigerated.
make a jelly bag to drain all the cooked apples.
Boil and reduce the drained pectin.
This is a great recipe if you are really into making jams and jellies,
preserves or compotes.
The next time you are going to make an apple pie with
Granny smith apples, just buy a few extra.
Save all the skin trimmings and cores(not the seeds),
put in a large pot and cook away.
Now you will have at the ready pectin for your jam making.
If not being used right away, put in the freezer.
This is a great recipe if you are really into making jams and jellies,
preserves or compotes.
The next time you are going to make an apple pie with
Granny smith apples, just buy a few extra.
Save all the skin trimmings and cores(not the seeds),
put in a large pot and cook away.
Now you will have at the ready pectin for your jam making.
If not being used right away, put in the freezer.
As Always,
ENJOY!
Recipe Source: In A Jam by Kirsten Day
1Kg granny smith apples
4 cups water
Bring water and sliced apples plus any trimmings and cores up to a boil, then reduce to simmer and cook for 20 minutes. Cool for 15 minutes and then put in sieve lined with muslin. Allow to drain for at least 4 hours. Put the apple juice back into a pot and boil until reduced by half.
Put liquid into canning jars and process or put in freezer for future use, if using immediately it can be stored in the refrigerator for 4-5 days.
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