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sean
Downsizer Moderator
Joined: 28 Oct 2004
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Location: North Devon
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
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Jam Lady
Joined: 28 Dec 2006
Posts: 2507
Location: New Jersey, USA
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 Posted: Wed Jul 08, 15 9:00 pm Post subject: |
 
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Yes, you can make your own pectin from either apples or from citrus pith, the white stuff between the zest and the pulp.
From my book, Preserving Memories -
Homemade Apple Pectin
Wash about 4 pounds of green apples. If immature apples are not available, Granny Smith apples can be used. Do not peel or core, just cut into quarters or eighths, depending on the size of the apples. Place in suitable size pot and add water to just cover the cut up fruit.
Bring to a boil, then turn heat down to a gentle simmer. Cook until the fruit is soft.
Line a colander with damp cheesecloth, place over a clean saucepan, and then add apples and liquid. Allow liquid to drain freely. Do not squeeze or twist the cheesecloth, as this can force small particles through the cheesecloth and the liquid will be cloudy.
Return the pulp to the kettle and add an equal amount of water (e.g. 2 quarts fruit, 2 quarts water.) Bring to a boil, then keep at a high simmer for 20 minutes. Strain as before. Combine the two extractions, and measure.
Boil rapidly to reduce the liquid by two-thirds. If you started with 3 quarts of liquid, boil down to two pints.
Sterilize 4-ounce canning jars. Bring filtered liquid to high simmer, fill jars, and cap with two-piece metal lids.
Place filled, capped jars in hot water bath, bring to boil, and boil for 10 minutes.
Let cool, label and date.
This will provide enough homemade pectin for 8 batches of jelly.
Homemade Citrus Pectin
If citrus seeds are available, soak them in water to cover overnight. A jelly-like substance will form around them. Use seeds, jelly stuff and water together with the white pith of any citrus fruit. Remove colored rind of grapefruit, orange, lemon, or a blend. Coarsely chop white pith, cover with twice as much water as pith, and proceed as described above.
Necessary Acidity
As well as pectin, preserves need acid. You can easily raise the level for low acid fruits by adding a tablespoon of lemon juice to each cup of prepared juice. This adds tartness without significantly affecting the flavor. |
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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Jam Lady
Joined: 28 Dec 2006
Posts: 2507
Location: New Jersey, USA
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| Posted: Thu Jul 09, 15 1:13 am Post subject: |
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tahir, I have a box of the books in my closet. But overseas postage is ridiculous. Let me know if you buy a copy, and I'll send you an autograph / book plate for you to paste inside.
Here are the notes for one that isn't in the book. This will not have a firm set. A spoonful of the syrup mixed with soda, over ice, is very refreshing. And there's another recipe I came up with - may be on a scribble-y stained piece of paper somewhere - (that perhaps never made it into the computer) for what I named Black Forest Jam, using sour cherries and chocolate covered cacao nibs. That one was tricky, I remember, to keep the chocolate from melting.
Sour Cherry Spoonsweet - June 2007
Pit 5 pounds sour cherries
Yield: 9 cups pitted
4 cups sugar
Layer pitted cherries with sugar
1 cup water with juice of 1 lemon
Let sit overnight
In morning bring to simmer. Let sit for 24 hours
Measure. Yield: 5 cups pitted cherries, 6 cups liquid. Set aside 3 cups juice for cherry raspberry jelly. Divide rest.
Combine 2 ½ cups cherries with 1 ½ cups liquid, 1 ½ cups apple pectin, 1 cup sugar.
Bring to boil, cook to gel point. Stir in 4 to 6 drops almond extract.
Yield: four 8-ounce, one 4-ounce jars.
2nd batch yield: three 8-ounce, three 4-ounce jars
Last edited by Jam Lady on Thu Jul 09, 15 1:30 am; edited 1 time in total |
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Jam Lady
Joined: 28 Dec 2006
Posts: 2507
Location: New Jersey, USA
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| Posted: Thu Jul 09, 15 1:29 am Post subject: P.S. |
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tair, pH has nothing to do with it. It is a balance of pectin and acid, fruit and sugar, cooked to the gel point.
In increasing order of difficulty from easiest it goes like this: fruit butter, jam, conserve, marmalade, jelly.
There are tests for pectin, tests for gel point etc but I can't post the whole book, entry by entry. Fulcrum, my publisher, would be annoyed with me. |
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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Jam Lady
Joined: 28 Dec 2006
Posts: 2507
Location: New Jersey, USA
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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Jam Lady
Joined: 28 Dec 2006
Posts: 2507
Location: New Jersey, USA
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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tahir
Joined: 28 Oct 2004
Posts: 45431
Location: Essex
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