Dang, I’ve been all domestic lately! LOL!! My friends and family keep telling me, “Diana, you are becoming quite domestic.” I never quite know what to think of that, lol! I take it as a compliment My latest domestic challenge came from Steph Chow’s Jam Exchange. For this exchange I wanted to do something special, something a little different. I’d been thinking about making my own pectin for quite some time after having realized that it only takes apples. Having eyed an apple tree in my neighborhood, I decided it would be the perfect time to make a new friend, hehehe, and make my first batch of apple pectin to use for this exchange. I knocked on my neighbors door and he allowed me to pick some underripe apples needed in order to make the pectin. I walked away with a full bag of apples and a huge smile on my face
(This recipe makes 4 cups of apple pectin)
- 8lbs underripe apples or crab apples, sliced. Keep the cores and all!
- 8 cups water (1 pint of water for every pound of apples)
- In a large dutch oven, bring 8 cups water to a boil.
- Add the apples (skins and cores), to the water and boil for 20 minutes.
- Stir. Apples should be soft and falling apart.
- Lower the heat and simmer for an additional 20 minutes.
- Strain the juice through a cheesecloth, tea towel, or t-shirt in a large pot or bucket.
- Let this sit for a few hours or overnight, until all the liquid is seperated from the pulp.
Test The Pectin
- Add alcohol to a small bowl
- Add a spoonful or more of cooled down pectin to the alcohol
- If the alcohol turns into a jelly blob, the pectin should jell your jam
- If it doesn’t jell, and runs loosely through your fork, you will need to boil your pectin down some more.
- The pectin can now be preserved by canning in a hot water bath for 10 minutes. Will save up to a year!
To use: 4 cups of homemade pectin replaces 3 ounces of commercial liquid pectin in most recipes.
This was alot of fun to make. Now I’m anxious to harvest my husband’s crab apple tree at work!!
This post is a part of the first annual Nourishing Jams, Jellies, Preserves and More Blog Hop.