Pectin Production for Jam and Jelly

For the homemade pectin from the washed apples, remove leaves, blossom base and stems. Roughly chop unpeeled apples with core and seeds.

In a large saucepan, cover apple pieces with water and bring to a boil over moderate heat. Then simmer for 30 minutes until apples are cooked until tender.

Transfer the apple pulp to a damp straining cloth/cotton towel stretched over a bowl and let the juice drain for about 24 hours until it stops dripping.

Then bring the apple juice to a boil and reduce by half over high heat. Make pectin test (see recipe) and preserve. Pour hot pectin into twist-off jars.

Preparation Tip:

Under no circumstances squeeze the pulp! The juice / pectin obtained will otherwise become more cloudy.

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