Like just about everything else in the grocery store, pectin is getting expensive. And like so many of the convenience items in stores, there is a homemade option for pectin. Remember, commercially produced pectin wasn’t even an option for our ancestors, and yet our grandmothers made plenty of jams and jellies. Believe it or not, additional pectin isn’t even absolutely required to make jam, as most fruits already contain some. However, it takes a lot longer to cook jams without added pectin, and some of the natural fresh flavor of the fruit is lost. So most women made their own pectin in order to be able to make the best-tasting jams.
DIY apple pectin also has medicinal uses, the most important of which may be radiation detoxification. With the crazies running the insane asylum that is our world now, that is reason alone to learn how to do this. Pure powdered commercial apple pectin is available online and it may be a great idea to get a pound or so just in case one of the brain trusts running the US or Russia decides to launch some canned sunshine. But for long-term sustainability, it’s just a good idea to know how to make our own.
For best results, use under-ripe apples (or crab apples) that are still green, hard, and sour. Thinnings picked off the tree in July or August are ideal. Ripe apples have far less pectin in general, and over ripe apples have next to none at all. However, pectin content can vary from apple to apple and tree to tree. Apple drops (apples that self-thin from the tree in summer), misshapen, bruised, bird-pecked, or wormy (but not too many worms) apples are perfect. You can also just use the discarded cores and peels from canning or juicing apples, as that is where most of the pectin is concentrated.
Homemade Apple Pectin
Wash apples well.
Chop apples into halves or quarters, depending on size, and place in a large, heavy-bottomed pot. Add enough water to barely cover the apples. Cover and cook over low heat, stirring every 20 minutes. Cook until the mixture looks like runny applesauce.
Line a colander with cheesecloth (or a flour sack towel). Pour the apples and water through the cheesecloth. Strain overnight.
Bring the strained liquid to a simmer and cook until reduced by half, stirring occasionally.
Do the alcohol test to check the pectin. (The alcohol test will not work if the pectin is hot.)
Testing the strength of your pectin
Naturally, the strength of DIY pectin is going to vary from one batch to the
next. However, it is possible to get an idea of how strong your pectin is
before you use it.
Put 2 tablespoons of rubbing alcohol in a small bowl. Add 1 tablespoon of
pectin and let stand for 60 seconds. Now use a fork and see if you can
remove any globs of pectin from the bowl. If you cannot, put the pectin
back on the stove to boil, uncovered, and reduce it by half.
To make jams or jellies, use about ¼ cup of homemade apple pectin per cup of fruit or juice.
If you wish to preserve your homemade apple pectin, bring the pectin just to a boil. Pour it into clean pint jars, leaving ½” of headspace. Process in a boiling water bath for 10 minutes, adjusting for high altitude if necessary.
Keep in mind that when you make your own pectin, you really have no idea how strong that pectin is. The strength will be affected by your own processing, but also just as much as by the variety of apple you use as well as how concentrated the pectin is in them.
Links to related posts:
Making Jam without Added Pectin
References:
https://www.thespruceeats.com/homemade-apple-pectin-1327832
https://thesurvivalmom.com/make-pectin-apple-peels/
https://survivaljack.com/2020/09/how-to-make-apple-pectin-at-home/
4.20.24
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