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Homemade Pectin

Courses: Sauces
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozUnderripe Granny Smith apples - washed, and
  Cut into eighths (not peeled or cored)
4 cups 948mlWater

Recipe Instructions

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool.

Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. 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 the liquid to a boil over 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.

This recipe yields 1 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - Recipe from PRESERVING THE TASTE by Edon Waycott, (Hearst Books) - From the TV FOOD NETWORK - (Show # EM-1B55 broadcast 07-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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