Homemade Crab Apple Pectin

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Ingredients

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 inch 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 tablespoons 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 and 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.