pectin, homemade

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for making jams, jellies and preserves. also an alternative gelatin for vegans.

save and store in the freezer, all your apple peels, cores and yes, even the cyanide-laced seeds (just don't mash the shell). and when you get about 2 lbs., make pectin.
2 lbs apple peels, cores, seeds (or crab apples)
4-5 c water
1. in a large pot, dump the apple bits and pieces. pour in just enough water to submerge.
2. bring to a boil then turn down to just a simmer; stirring occasionally, allow to gently cook until pulpy, about 45 minutes.
3. pour the contents of the pan into an old cotton pillowcase, suspended over a large bowl, to collect the extract, and leave to drain, undisturbed, in a cool place for 8-12 hours.
4. use 1 1/4 cups of the extract for every 4 pounds of low-pectin fruit; add after the fruit has been cooked but before the sugar is added. store the rest in the refrigerator.
2/3 cup homemade pectin is same as 3-ounces of powdered gelatin.

tips and technique from the Garden Web forum.

more tips and info from Wildflower and Weeds website such as underripe fruit has higher levels of pectin and how to test the pectin strength of your DIY pectin.

this article contains a list of high, mid- and low- level-pectin fruits.
Cooking Method   SimmerPrep Time   more than 2 hours
Cooking Time   45 minutes 
Features   Dairy-Free, Vegan, Vegetarian

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