Pectin
Source of Recipe
link
Recipe Link: http://whatscookin.proboards4.com/index.cgi?board=Canning&action=display&num=1053308793 List of Ingredients
Pectin
2 pounds underripe Granny Smith apples, washed and cut into eighths
(not peeled or cored)
4 cups water
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 Recipe
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