Homemade Crab Apple Pectin Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Sliced unpeeled crab apples,
3 cup: Water,
Directions:
Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop
into colander lined with one layer of cheesecloth and set over a
bowl; press to force the juices. To clear, heat the collected juice
and pour through a stout jelly bag that has been moistened in hot
water. The result is the pectin you will use right away, can (1/2"
headroom, process 185 F for 15 min), or freeze. Refrigerate after
opening.
Liquid pectin is especially helpful in making peach, pear, strawberry
or other jellies whose fruit is low in pectin.
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. Simmer 3 min, press
through sieve. Return liquid to heavy kettle and cook briskly,
stirring, until volume is reduced by one-half. Clarify and use as
above.
Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene
Shared but not tested by Elizabeth Rodier June 1993
Source from luhu.jp
into colander lined with one layer of cheesecloth and set over a
bowl; press to force the juices. To clear, heat the collected juice
and pour through a stout jelly bag that has been moistened in hot
water. The result is the pectin you will use right away, can (1/2"
headroom, process 185 F for 15 min), or freeze. Refrigerate after
opening.
Liquid pectin is especially helpful in making peach, pear, strawberry
or other jellies whose fruit is low in pectin.
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. Simmer 3 min, press
through sieve. Return liquid to heavy kettle and cook briskly,
stirring, until volume is reduced by one-half. Clarify and use as
above.
Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene
Shared but not tested by Elizabeth Rodier June 1993
Source from luhu.jp
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Preserves