Nothing steals the show quite like these darlings of the fruit world. So versatile! In essence, they are the “little black dress” of cooking. From salads and desserts to meat dishes — these incredible edible pomaceous fleshy orbs do more than solve that da Vinci Code.
To begin, eat one apple.
Okay… not really. But I would. I’m craving an apple just looking at these pictures and I would totally go get one if it wouldn’t get my keyboard all sticky. One cannot have a gummy keyboard when typing about VERY important things like how to make your very own pectin. That’s right… you can kick that Sure-Gel to the curb and still create lovely all-natural fruit jellies. How about that for cool?
Ingredients for making Apple Pectin:
- 7 large tart apples (I use granny smith but other varieties may be substituted)
- 4 cups water
- 2 Tablespoons lemon juice
There. Now you’re done. Enjoy.
Well, not quite. But it really is very easy. Just wash the apples, cut them into pieces (but do not peel), and place them in a thick-bottomed kettle. Add water and lemon juice. Boil for 40 minutes and then press the contents of the kettle through a jelly or muslin bag. Whistle a happy tune. Why not?
Boil juice rapidly for about 15 minutes. Pour the boiling juice into sterilized canning jars and pop on the lids. Seal. Process 5 minutes in a boiling water canner.
Voila! Your very own apple pectin!
Add 1 cup apple pectin for each cup of fruit juice used in making your jelly. Usually 3/4 cup sugar to 1 cup of the combined juices is correct. In a future post, I’ll teach you how to test fruit juice to determine the level of natural pectin. Promise.
Giveaway coming soon!