You can makes pectin for canning from firm green apples picked early in the season.
December 6, 2010
Recipe for Homemade Fruit Pectin
Drill holes in the bottom and halfway up the sides of a 5-gallon bucket. Line with a wrung-out, wet pillowcase and place into another 5-gallon (catch) bucket.
Cut 5 gallons green apples into quarters, place in a large pot, and add enough water until you see it. Bring to a boil and then reduce heat, stirring every 3 to 5 minutes to keep from scorching.
When the apples have the texture of applesauce, pour them—seeds, skins, and all—into the pillowcase-lined bucket, cover, and let sit overnight.
The next morning, the pectin will have collected in the lower catch bucket. Don't be tempted to squeeze the remaining apples; this will cause the pectin to get cloudy. Add 1 teaspoon lemon juice to keep the pectin from browning (optional).
After the pectin has cooled, test its gelability. In a small bowl, slightly mix 1 teaspoon pectin with 2 teaspoons rubbing alcohol. Let sit for a couple of minutes. If the mass sticks close to the fork, the pectin will be great for jam. If a glob drips more than an inch from the fork, use the pectin for syrup.
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