INGREDIENTS

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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