The Very Best Of Emeril


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Homemade Pectin  
2
Pound Underripe Granny Smith apples; washed, and  
Cut into eighths; (not peeled or cored)  
4
Cup Water  
In a large saucepan, over high heat, bring the apples and water to a boil.  
Reduce the heat to medium and simmer for 20 minutes or until tender. Remove  
from the heat and cool. Line a large bowl with dampened cheesecloth. Pour  
the pulp and juice through the cheesecloth. Gather the corners of the  
cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and  
allow to drip into a bowl overnight. The next day, measure the apple juice  
and pour into a large pot. Bring the liquid to a boil over high heat and  
cook until reduced by half. Refrigerate and use within 4 days or pour into  
containers and freeze for up to 6 months. This recipe yields 1 1/2 cups.  
Homemade Pectin  
354  


Page
380 381 382 383 384

Quick Jump
1 176 352 527 703