Home made Apple Pectin
Chop apples in halves or quarters, fill a large pot, and then add just enough water to almost cover the apple chunks. Cover the pot and place it on low heat for a long time, until the apples are fully cooked. Remember you will have the seeds and skin in the pot without which pectin cannot be obtained. Stir the apples every now and then while they are cooking. What you get is a slimy soupy apple sauce.
Strain this "sauce" by placing a muslin or cheese cloth in a strainer or colander.Let it drip at its own time. Pressing out the juice may make it cloudy. What you get is a clear, thick liquid that's a little bit slimy to the touch. This is liquid apple pectin.
Chop apples in halves or quarters, fill a large pot, and then add just enough water to almost cover the apple chunks. Cover the pot and place it on low heat for a long time, until the apples are fully cooked. Remember you will have the seeds and skin in the pot without which pectin cannot be obtained. Stir the apples every now and then while they are cooking. What you get is a slimy soupy apple sauce.
Strain this "sauce" by placing a muslin or cheese cloth in a strainer or colander.Let it drip at its own time. Pressing out the juice may make it cloudy. What you get is a clear, thick liquid that's a little bit slimy to the touch. This is liquid apple pectin.
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