Homemade Pectin II  Ingredients:       Underripe Granny Smiths,    Pippins, green apples;       Washed and cut into eighths    (do not core or peel)       2 cups Water for each pound of apples

Preparation:

1. Place the apples and water in a large stockpot or soup kettle, cover, and bring to a boil. Reduce heat and simmer 20 minutes or until apples are tender. Remove from heat and allow to cool slightly. 2. Pour the pulp and juice through a jelly bag or line a large bowl with dampened cheesecloth, pour the pulp and juice through, 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. 3. The next day, measure the apple juice and pour into a large pot. Bring to a boil voer 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. 4. An easy way to determine reduction is to measure the depth of the liquid in the pan with a plastic ruler before boiling. Re-measure as liquid reduces. No need to pour into measuring cup!

Comments:

Preserving the Taste by Edon Waycott (1993)

Categories:  Canning, Dutch Oven, Fruit, Fruits, Home Made, Jams, stove top

Estimated Serving:  1

Estimated preparation time:  35 min.

Language:  English

Shared by:  Jilly    2010/02/28