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

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

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