Free Recipe Tart Apple Pectin
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Tart Apple Pectin Recipe
4 lb Sliced apples with peels &
-core
8 c Water
Tart Apple Pectin Preparation
Attention: the less fully ripe the apples, the higher the pectin content. Simmer(little stirring is needed) foir 3 minutes. press apples through a sieve to remove cores,etc. Return liquid to a heavy kettle to cook briskly, stirring, unitl volume is reduced to one half. Clarify by pouring through a stout jelly bag that has been moistened with water. Use, can or freeze in small quantities. Four to six tablespoons of homemade pectin for every cup of prepared juice or fruit should give a good gel, but don”t be afraid to experiment. NOTES : They mention that a frugal friend of theirs always saves and freezes the apple cores and peels remaining after canning applesauce or making apple pies. When she has accumulated what she considers to be a sufficient quantity, she boils them up for pectin. Recipe by: Ask Anne & Nan Posted to Kitmailbox by Jazzbel <jazzbel@grouper.batelnet.bs> on May 1, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Tart Apple Pectin?
If you know a better Tart Apple Pectin Recipe please comment below.