Homemade Pectin
Instructions:
- 2 Pound Underripe Granny Smith apples; washed, and
- Cut into eighths; (not peeled or cored)
- 4 Cup Water
- 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.