Pectin for Jam

United States
June 16, 2008 2:58pm CST
I have heard you can make pectin for jam by using apple peels, is this true? Have you ever done it? Can someone who has done this explain to me how it's done?
1 person likes this
1 response
@deebomb (15322)
• United States
16 Jun 08
Here is a site that talks about pectin and how to make it using crab apples. i don't think that there is enough pectin in all apples or the peeling. http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/Pages/pectin!opendocument I also found this Crab Apple Pectin 2 pounds sliced unpeeled crabapples 3 cups water Simmer, stirring, for 30-40 minutes adding water as needed. Plop into colander lined with one layer of cheesecloth [ or muslim - ED] 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 can, or freeze, or use right away. Tart Apple Pectin 4 pounds sliced apples with peels and cores. 8 cups water Simmer, little stirring needed, for three (3) minutes. Press apples through a sieve to remove cores, etc. Return liquid to a heavy kettle [ or use a heavy wide mouth pot to enhance reduction ] to cook briskly, [ and quickly ] stirring, until volume is reduced to one-half. Clarify by pouring though a stout jelly bag that has been moistened. Use, can, or freeze as above. http://stason.org/TULARC/food/preserving/1-3-6-How-do-I-make-and-use-homemade-pectin-aka-pectin-101.html
• United States
17 Jun 08
Thanks for the response. I've seen many recipes calling for the whole apple... but I had also once seen someone claiming to be able to just use peels and cores. I suppose I just have to save up enough of the peels and cores because there is still a bit of apple left on them.
1 person likes this
@deebomb (15322)
• United States
30 Oct 08
How did your apples turn out? Thanks for the BR