Homemade Crab Apple Pectin
Homemade Crab Apple Pectin recipe
Yield
5 cupsPrep
25 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
crabapples
sliced, unpeeled |
*
|
| 3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
crabapples
sliced, unpeeled |
*
|
| 7.1E+2 | ml |
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 (½ 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 to 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.
