Homemade Apple Pectin
Apple pectin, an essential ingredient for homemade jams and jellies, can be easily made from apple scraps.
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Instructions
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Place apples in a large pot, add enough water to almost cover them, and bring to a boil over high heat.
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Reduce heat to low and simmer, stirring occasionally, until the apples become mushy, which may take up to 2 hours.
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Strain the liquid overnight using a jelly bag or a cheesecloth-lined colander, then discard the pulp.
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To test the cooled pectin (approximately 2.5 cups), combine 1 tablespoon of isopropyl alcohol with 1 teaspoon of pectin in a glass.
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After a few minutes, dip a fork into the mixture; if a congealed blob forms, the pectin is ready, otherwise, reduce it further on the stovetop and retest.