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Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
4 pounds small, sour apples
3 1/2 cups water
Gallery
Recipe Summary
Yield: Makes about 4 cups
Gallery
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
Ingredients
- 4 pounds small, sour apples
- 3 1/2 cups water
Directions
Thinly slice apples (do not peel or core). Put into a large kettle along with the water. Over high heat, bring to a boil, then lower heat to a simmer. Stir and mash apples occasionally, cooking until very soft.
Pour mixture into a moistened jelly bag or a strainer lined with several layers of cheesecloth and let strain overnight.
Put pulp in a saucepan and add half the juice (store remaining juice in refrigerator; it will be used later). Over low heat, simmer for 1 1/2 hours. Strain through jelly bag a second time. (It might not need to strain as long as the first time.)
Discard pulp and add reserved juice. If using within a week, store in refrigerator. For longer storage, heat, pour into hot, sterilized jelly jars, and seal.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Homemade Pectin
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Reviews:
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All Reviews for Homemade Pectin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
