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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
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