Pectin is a substance that gels when heated and is used in recipes for homemade jams, jellies and other preserves. This ingredient, typically sold in single-use boxes or as bulk powder, is the costliest ingredient in preparing fruit preserves. You can create your own pectin in an afternoon by using apples, which are naturally high in pectin. Use blemished, "dropped" or otherwise inedible apples to save even more.
Instructions
1. Wash the apple. Thoroughly wash each apple to remove any dirt or bacteria from the skin. Do not peel or core the apples.
2. Cook the apples. Place the apples in a large stock pot and pour in enough water to nearly cover them. Bring the water to a simmer and cook the apples until they are soft. Stir the mixture every few minutes to prevent burning.
3. Strain the apples. Once the apples are fully cooked (they will resemble a messy apple sauce), strain the mixture through a cheese cloth. Collect the strained liquid (pectin) in a large bowl or pot.
4. Test the . Fill a shot glass or other small glass with rubbing alcohol. Drop a spoonful of cooled liquid pectin into the alcohol to test it. If it gels into a small blob that can be lifted with a fork, your pectin is a success. If not, concentrate the further by boiling down and retest. Repeat the process until it successfully gels in rubbing alcohol.
5. Store the liquid pectin. If you aren't using it immediately, liquid apple pectin can stay in the refrigerator for, at most, four days or the freezer for six months.
Tags: liquid pectin, rubbing alcohol,
