Homemade apple pectin

Votes: 54

Time: --
Complexity: easily
Quantity: 1.5 tbsp.

Apple pectin can be added as a natural thickener to various jellies, jams, preserves and sweet sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg of unripe green sweet and sour apples, washed and cut into large pieces (do not peel or seed)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: apples, apple pectin

Cooking the dish according to the recipe:

In a large saucepan, cover the apples with 1 liter of water, place the saucepan on the stove, and bring to a boil over high heat. Reduce the heat to medium and simmer for 20 minutes, until the apples are tender.

Remove the pan from the stove and let it cool for a while. Place damp cheesecloth in a large bowl, then spoon the apple pulp and juice over it. Gather the corners of the cheesecloth and tie them in a knot.
Hang the cheesecloth with the apples over a bowl and leave overnight. The next day, pour the strained apple juice into a saucepan. Bring the juice to a boil and cook over high heat until the liquid has reduced by half.