Homemade Apple Pectin

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Place the apples in a large pot. Add enough water to almost cover the apples. Bring to a boil over high heat.

3. Step 3

   Reduce heat to low and simmer, gently stirring occasionally, until the apples start to become mushy. This can take as long as 2 hours.

4. Step 4

   Strain in the refrigerator overnight through a jelly bag or through a colander lined with several layers of cheesecloth . Compost the pulp left in the bag or colander. The slightly thick liquid that strained into the pot is apple pectin (you should have about 2 1/2 cups). Once the pectin has cooled, follow the instructions below to test if the pectin is ready to use.

5. Step 5

   The slightly thick liquid that strained into the pot is apple pectin (you should have about 2 1/2 cups). Once the pectin has cooled, follow the instructions in the next step to test if the pectin is ready to use.

6. Step 6

   To test the pectin, add 1 tablespoon of isopropyl alcohol to a small glass or jar; add 1 teaspoon of the cooled pectin. Let it stand for a few minutes then dip a fork into it. Your fork should come out with a congealed blob of pectin. If not, reduce it a bit more on the stovetop and try again. If ready, you can use the apple pectin in your favorite homemade jelly or jam .