Title: Homemade Pectin
Categories: Preserve
Yield: 1 Servings

		Underripe Granny Smiths,
		Pippins, green apples;
		Washed and cut into eighths
		(do not core or peel)
2	c	Water for each pound of
		Apples

Place the apples and water in a large stockpot or soup kettle, cover, and bring to a boil. Reduce heat and simmer 20 minutes or until apples are tender. Remove from heat and allow to cool slightly.

Pour the pulp and juice through a jelly bag or line a large bowl with dampened cheesecloth, pour the pulp and juice through, gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight.

The next day, measure the apple juice and pour into a large pot. Bring to a boil voer high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

An easy way to determine reduction is to measure the depth of the liquid in the pan with a plastic ruler before boiling. Re-measure as liquid reduces. No need to pour into measuring cup!

Source: Preserving the Taste by Edon Waycott (1993)

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