Did You Know – Apple Pectin
Did you know that you do not need to buy the commercial pectin in order to get your homemade jams, jellies or desserts to gel? Fruit such as apples and citrus fruits are naturally high in pectin but fruits such as berries are not.
How do you remedy the lack of pectin when you need it for jam, jelly and desserts made with berries low in pectin? Make homemade liquid pectin or buy it commercially.
When you are making apple baked goods and you peel the apples save the peel, seeds, apple cubes and the core of the apples. Place them in a freezer bag adding more as you get more, squeezing out any air and freezing until you have enough for a recipe.
Tart apples have a higher pectin content than the sweet apples and they will reach a gel point faster. However, if you add some peels from red apples it will give your jelly a blush color. Pectin levels decrease as the apples ripen.
Be sure to wash your apples thoroughly if you are using the peels.
To make the pectin, put all the saved apple scraps into a 6 quart pot. Add enough water to almost cover the scraps and bring to a simmer. Let it cook for about 2 hours, stirring occasionally. If it starts to look dry and like it is going to burn, add a little more water. Then strain through a jelly bag overnight. DO NOT press the jelly bag or disturb the pulp. Discard the pulp and pour the drained juice into a pan. Bring to a low simmer and cook until the liquid is reduced by half about 20 minutes. Store covered in the refrigerator and use within four days or freeze for up to six months.
Source: http://www.thespruceeats.com & http://www.thesurvivalmom.com
Image: http://www.pixabay.com
http://www.InDianesKitchen.com
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Categories: Apples, Did You Know, Jelly/Jam
That is a great tip. I don’t do pectin often but when I don’t have it. Here is a weird use of pectin. Back when there was drug testing it can be used to mask drug tests.
Keep up the good work
No way! Who in the world figured that one out? 🤣 Thank you Mark. ❤️
That is cool yeah, I will put it on my list. <3
Thank you! ❤️
Great information. Thanks 👍🏼🍻
You’re welcome Randy!
As someone who makes plenty of jams and jellies I did know but it’s great that you share such information Diane
Thank you Sheree! ❤️
Pleasure Diane
Thank you for sharing! ❤️
That’s good to know. I knew Pectin came from the peels, but wasn’t quite sure how the process was done. Great to know this!
You can actually cube whole apples and make it with them but the skin has more pectin. Have a great day Paul. ❤️
What an interesting tip!
Thank you CJ! ❤️
I used to make jam a lot, but not anymore. A nice tip for people who use liquid pectin, Diane.
I did too Carla but that’s when I grew my own strawberries, cherries and raspberries. I even canned applesauce (until we took the trees down) and always tomatoes and salsa. It was too expensive to buy all that so I stopped. But how delicious to open canned jam and jelly in the middle of winter. I tried the jam frozen but I never cared for it. I still have blueberries and rhubarb and of course all the vegetables in the garden. It’s funny how our priorities change as we get older.
What a great tip Diane! I’ve never tried this. I remember my mom saying when we picked strawberries for jam to include a few that were not ripe because they were higher in pectin. She also added an apple to blackberry jam for the same reason.
Thank you Dorothy. I read the first commercial liquid fruit pectin you could buy was in 1908 in Germany. I was surprised it was that long ago. Our mom’s and grandma’s knew how to do things naturally!
I had no idea! That is quite a process, but worth it if you want to know the full source of your finished product.
I never knew that either Linda. On one of my food shows they said to save the peels, core and seeds so I had to do some research to find out why. Lol
I try and eat an apple a day. I love them but always washed and sliced. Thanks for the tips Diane. Hugs, C
I thought I was the only one that has to have them sliced! I don’t like biting into the apple but those apple slices are so delicious. You’re welcome Cheryl. ❤️
I’ve made strawberry jam and the whole house smelled like heaven! Great info as always, Diane !! <3
I love strawberry jam and how easy jam is to make. There is nothing better than opening up a mason jar of jam or jelly in the dead of winter. Thank you!
I had to look up what pectin is as I actually didn’t know what it is. Interesting to know now! Apparently also good for remedying diarrhea and lowering cholesterol!
Well I didn’t know that! Thank you Ab!
Thanks for anotherwonderful tip!
You are welcome Mary!
Wow – you are amazing knowing this Diane!
I actual was watching a cooking show and they said make sure you save your apple core, seeds and peels. I didn’t know why they said that so I did some research and it amazed me so I had to share it.
That is amazing!
This is a wonderful idea, I’ll definitely be trying this, thank you!
You’re so welcome!