| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Preserves | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Sliced unpeeled crab apples |
| 3 | c | Water |
INSTRUCTIONS
Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze. Refrigerate after opening. Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin. 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above. Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but not tested by Elizabeth Rodier June 1993
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