Welcome to the first post in our new segment - Frugal!
I've been implementing this 'lifestyle' into my life for a few months now, and to be honest, I love it! I love not wasting hardly anything, and making many things out of items that used to be 'garbage'.
So, here's how to make homemade pectin for your jams and jellies :)
- Chop 2 pounds apple peelings and cores (or whole sour cooking apples or crab apples - yes, crab apples!)
- If you don't have 2 pounds, ignore step 2 and put what you have in your pot, and just cover the peels in the pot.
- Cover with 4 1/2 cups water, and simmer gently, stirring occasionally for about 45 minutes, or until pulpy.
- Pour the contents of the pan into a scalded jelly bag suspended over a large bowl and leave to drain, undisturbed, in a cool place for 8 - 12 hours.
- A well washed and rinsed receiving blanket works great for this if you don't have a jelly bag!
- Store pectin extract in the fridge once you have made it.
- Use 1 1/4 cups of extract for every 4 pounds low-pectin fruit.
- Add it to the fruit after it has been cooked but before the sugar is added.
- 2/3 cup homemade pectin is the same as 3 ounces of powdered gelatin.
Enjoy!
