Zutaten für Homemade Apple Pectin Stock
- Tart Green Apple
- 4 cups of water
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Zubereitung von Homemade Apple Pectin Stock
- Slice 1 pound of unpeeled apples, including cores and seeds, into a large kettle.
- Add 4 cups of water to the kettle.
- Cover the kettle and bring the mixture to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Do not overcook; overcooked pectin will be less effective.
- Remove from heat and allow to cool slightly (about 10-15 minutes).
- Pour the apple pulp and juice through a damp jelly bag or four layers of cheesecloth, allowing it to drip undisturbed into a large bowl for 4-6 hours, or overnight.
- Pour the strained apple juice into a large saucepan or pot.
- Bring the juice to a rolling boil over high heat. Boil rapidly until the volume is reduced by half (approximately 1 cup for 1 pound of apples).
- Quickly ladle the hot pectin into hot, sterilized pint or half-pint jars, leaving 1/4 inch headspace.
- Seal the jars tightly.
- Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing and safety.
- Let the jars cool completely. You should hear a satisfying 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
188g
Fat
0g
Carbs
20g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Canning Condiments Etc Fruit Easy Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Apples Number Of Servings Technique
