Homemade Crab Apple Pectin

Title:
Homemade Crab Apple Pectin

Yield:
1 Servings

Categories:
Preserves




Ingredients:





     2 lb Sliced unpeeled crab apples


     3 c  Water






 Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into


 colander lined with one layer of cheesecloth and set over a bowl; press to


 force the juices. To clear, heat the collected juice and pour through a


 stout jelly bag that has been moistened in hot water. The result is the


 pectin you will use right away, can (1/2" headroom, process 185 F for 15


 min), or freeze. Refrigerate after opening.


 


 Liquid pectin is especially helpful in making peach, pear, strawberry or


 other jellies whose fruit is low in pectin.


 


 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a


 good gel.  For tart apple pectin, start with 4 pounds sliced apples with


 peels & cores and 8 cups of water. Simmer 3 min, press through sieve.


 Return liquid to heavy kettle and cook briskly, stirring, until volume is


 reduced by one-half. Clarify and use as above.


 


 Source:  Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but


 not tested by Elizabeth Rodier June 1993