Tips On Making Pectin
You want to start off by cutting 4 lbs. of green apples into big clumps and set them in a 5 quart saucepan. After you can cut up 1 lemon in 1/3 inch slices and set them with the apples. Leave the seeds, cores, and peel when you do this for both fruits. Cover just the top of the fruit with water and bring it to a boil. After 45 minutes the fruit should be soft and half of the liquid in the pan should be gone. Set 4 layers of cheesecloth in a large bowl and secure it on the rim so that you have made a bag. Place the fruit and the liquid in the bag and allow it drain until the fruit is entirely dry. Make sure not to squash the fruit up. Pour out the juice in the saucepan and keep cooking it over medium heat. Make sure to keep stirring it. Lessen the heat to 50% from what you began with, ensuring it does not boil over. Get rid of foam from the top to keep the pectin clear. Take the pan away from the heat and set a spoonful of the pectin into a saucer and let it cool. When it makes a jelly then you have done it properly. If it is not then you should keep <a href="http://pectin.blogsavy.com/how-to-make-natural-pectin/&q ... the pectin</a> for another 20 minutes. Pour it into an 8 ounce canning jars and seal it shut. Allow it to cool off before utilizing it in your jellies. Disclaimer: Article submitters are solely responsible for the content of their articles. ArtiLib can't be held liable for the contents of the articles. Report Abuse | Browse By Category |
| Contact ArtiLib| Privacy Policy| Terms of Service |