Monday, 30 August 2010

• Homemade Apple Pectin

  This is a guest post from Chowtimes.

  Maria brought crab apples to make Homemade Apple Pectin in the Food Preservation Workshop. The crab apples were harvested from her neighbour’s backyard.

  

  Crab apple is also known as wild apple. They are rarely eaten raw as they are extremely sour and woody in some species. Crab apples are an excellent source of pectin. If you do not have crab apple, you can still make pectin with tart apple skin and core, just that you must collect enough of them when you make lots of apple sauce in the fall.

   

  It is best to make pectin from apples in the fall when they are freshest as the pectin content decreases over time.

  Ingredients

  • 2 pounds of crab apples (or tart apples, about 7)
  • 4 cups (1 liter) water
  • 2 tablespoons (25ml) lemon juice

  

  Source: Maria

  Prep time: 1 hour;  Yield: 4 cups (1 liter)

  One cup of apple pectin is good to make preserves for 3 pounds of fruit of low pectin like pear or cantaloupe.

   Instructions

  
  Cut crab apples into halves. Do not peel or core. For larger apple, cut into quarters.

   

  Combine with water and lemon juice in a stainless steel or enamel pan.

  

  Bring to a boil on high heat and cover, reduce heat and simmer for 40 minutes. Stirring occasionally.

  

  Strain through a coarse sieve and discard solids.

  

  Strain through a few layers of cheesecloth or a jelly bag for extra clarity. Refer Spiced Golden Plum Jam post for the preparation of canners, jars and lids and canning process.

   

  Maria, thank you for sharing how to make Homemade Apple Pectin.

  Are you excited for apple season? What do you like to make?
  
  

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