Recipe for Homemade Apple Pectin – you can use this as a thickener in jams and jellies.
1.5kg under ripe Granny Smith apples, washed and quartered (including peels and cores)
3 Lemons – juice and pips
10 cups water
Muslin or cheesecloth (available from fabric shops)
Large jug or bowl
In a large saucepan, over high heat, bring the apples, lemon juice and water to a rolling boil.
Reduce the heat to medium and simmer for 20 minutes until tender.
Remove from the heat and cool.
Line a large bowl with dampened muslin.
Pour the pulp and juice through the muslin. Gather the corners of the cheesecloth, and tie in a knot. Tie with string and suspend from a hook on a cupboard door handle and allow it to drip into a bowl overnight. Do not squeeze the muslin as this will result in cloudy jelly when you make it.
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.
Pour into clean sterilized bottles. Refrigerate and use within 4 days or freeze for up to 6 months.
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