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| Home -> [Apple, Fruits, Preserves, Seafood] -> [Homemade crab apple pectin Recipe] |
Homemade crab apple pectin
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Apple, Fruits, Preserves, Seafood |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Sliced unpeeled crab apples 3 c Water |
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Procedures:
| 1 | Simmer, stirring for 30 to 40 minutes, adding water as needed. | | 2 | Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. | | 3 | To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. | | 4 | The result is the pectin you will use right away, can (? headroom, process 185°F for 15 min), or freeze. | | 5 | Refrigerate after opening. | | 6 | Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin. | | 7 | 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. | | 8 | For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. | | 9 | Simmer 3 min, press through sieve. | | 10 | Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. | | 11 | Clarify and use as above. |
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