Instead of purchasing commercial pectin, try making your own next time you make a batch of jam or jelly.
2 pounds under-ripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups 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.
Makes 1 1/2 cups.
Recipe from Preserving the Taste by Edon Waycott (Hearst Books).