Homemade Pectin

Recipe from Preserving the Taste by Edon Waycott (Hearst Books
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 1 1/2 cups
LEVEL: Easy

ingredients

  • 2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
    • 4 cups water
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      Directions

      In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months

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