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

When I view a particular possibility as threatening, it imperils some value important to me. That is what I mean by threat. But suppose this threat is directed not to some modest finite value I love but to the very center of my value system, that focal value by which all my other values are viewed as valuable. Suppose my god is sex or my own physical health or the Democratic Party. If I experience one of these as under genuine threat, then I feel myself shake to the depths. In this way, idolatry intensifies anxiety.

Thomas Oden

CATEGORY	CUISINE	TAG	YIELD
		Preserves	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Been taken for granted? Imagine how God feels”