Apple Pectin
Apple Pectin is a much healthier alternative to powdered pectin and can be used in a multitude of canning recipes. It may seem a bit intimidating at first thought, but it really is so much healthier and flavorful than powdered pectin.
Elements
8 POUNDS GREEN APPLES, INCLUDING PEELS, CORES, AND SEEDS, CHOPPED
24 CUPS PURIFIED WATER
1/2 CUP FRESH LEMON JUICE
Directions
In a large stock pot over medium-high heat, combine chopped apples, water, and lemon juice; bring to a boil.
Once boiling, reduce the heat to low and simmer the mixture uncovered for 1-1/2 to 2 hours, or until the apples have softened and the mixture has reduced by about half.
Place a fine-mesh strainer or cheesecloth over another large pot or mixing bowl.
Pour the apple mixture through the strainer to separate the liquid from the solids; allow it to drain without pressing, for a clearer pectin.
Return the liquid to the stock pot and continue to simmer on low heat for another 30-45 minutes, or until the liquid becomes thicker and slightly gelatinous. Test by placing a small spoonful on a chilled plate; if it firms up slightly as it cools, it’s ready.
Ladle the apple pectin into sterilized jars, leaving 1/4-inch headspace.
Seal and store in the refrigerator for up to 1 week, or freeze in ice trays for longer storage.
Keep in mind, tart and under-ripe apples contain the more pectin than ripe and sweet apples; granny smith apples work best.