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"Homemade Pectin"




Source of Recipe


CooksRecipes.com


Recipe Introduction


Instead of purchasing commercial liquid pectin, try making your own next time you make a batch of jam or jelly.




List of Ingredients




2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water

Recipe



In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender.

Remove from the heat and cool.
Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth.

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.

The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over 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.

YIELD: 1 1/2 Cups