Best 2 Homemade Pectin Recipes

Homemade pectin is a natural thickener and gelling agent that can be used to make jams, jellies, and other fruit preserves. It is made from the cell walls of fruits and vegetables, and it is extracted by boiling the fruit or vegetable in water. The resulting liquid is then strained and concentrated to form a thick, syrupy liquid. Homemade pectin can be used to make a variety of delicious and nutritious treats, and it is a great way to use up extra fruit and vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE PECTIN

Homemade Pectin image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2

Ingredients

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

Steps:

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.

HOMEMADE APPLE PECTIN STOCK

Homemade Apple Pectin Stock image

Make and share this Homemade Apple Pectin Stock recipe from Food.com.

Provided by Diana Adcock

Categories Apple

Time 25m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 lb tart green apple, slightly underripe washed and stemmed
2 cups water, for each pound of apples

Steps:

Slice unpeeled apples including cores and seeds into a large kettle.
Add water.
Cover and bring to a boil.
Reduce heat and simmer 20 minutes.
Do not overcook.
Remove from heat and allow to cool slightly.
Pour pulp and juice through a damp jelly bag or four layers of cheesecloth and allolw to drip undisturbed into a large bowl for 4 hours to overnight.
Place apple juice in a large pot and bring to a boil.
Boil rapidly until volume is reduced by half.
Quickly ladle into hot, sterlized pint or half-pint jars leaving 1/4 inch head space.
Seal.
Process in a boiling water bath for 10 minutes.
***1pound of apples makes around 1 cup pectin.

Tips:

Select ripe and fresh fruits: The quality of your pectin depends on the quality of the fruit you use. Choose fruits that are ripe, fresh, and free from blemishes.
Prepare your fruit properly: Before extracting pectin, you need to prepare your fruit properly. This may involve washing, peeling, coring, and chopping the fruit.
Use the right amount of water: The amount of water you use will affect the consistency of your pectin. For a thicker pectin, use less water. For a thinner pectin, use more water.
Cook your fruit slowly: Pectin is extracted from fruit slowly. Don't rush the process by cooking your fruit at a high temperature.
Use a cheesecloth or strainer: Once your fruit has been cooked, you need to strain it to remove the solids. A cheesecloth or strainer will work well for this purpose.
Store your pectin properly: Homemade pectin can be stored in the refrigerator for up to 2 weeks. You can also freeze it for up to 6 months.

Conclusion:

Making homemade pectin is a great way to save money and get a high-quality product. With a little time and effort, you can make pectin that is just as good as or better than store-bought pectin. So next time you're making a pie, jam, or jelly, give homemade pectin a try. You won't be disappointed.