Homemade crab apple pectin

Homemade crab apple pectin
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Homemade crab apple pectin ingredients

  • 2 lb Sliced unpeeled crab apples 3 c Water

Cooking Homemade crab apple pectin

1. Simmeri, stirring for 30 to 40 minutes, adding water as needed.
2. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices.
3. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water.
4. The result is the pectin you will use right away, can (½" headroom, process 185°F for 15 min), or freeze.
5. Refrigerate after opening.
6. Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin.
7. 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water.
8. Simmer 3 min, press through sieve.
9. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half.
10. Clarifyi and use as above.

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