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Hi Bold Bakers!
I’m excited to bring you this post because I learned not long ago that it was even possible to make your own all-natural Homemade Apple Pectin. Also, If you’re wondering why Waffles is in this photo with a jar of it, well when your dog photobombs your shot then you are not ‘not’ going to make that the main photo!
What Is Pectin?
Pectin is a starch called a heteropolysaccharide that occurs naturally in the cell walls of fruits and vegetables. It, in fact, is what makes jams and jellies develop a semi-solid texture when it’s cool. It can be used in other dishes that require food to gel or thicken like soups, puddings, and sauces.
Where Does It Come From?
It comes from fruit! Not just the ‘meat’ of the fruit, but high amounts of pectin can be found in the rinds, seeds, and membranes. Fruits like apples, pears, guavas, quince, plums, gooseberries, oranges, and other citrus fruits naturally contain large amounts of it — this is why they are very firm.
Soft fruits like cherries, grapes, and strawberries, contain small amounts.
What Apples Should I Use to Make Homemade Pectin?
Bitter, unripe, sour apples work best. Think of biting into that apples and how much you would pucker your lips because it’s so sour — that’s the apple you should use. For example, Bramley or even crab apples are fantastic!
Also, you don’t need to use whole apples! You can actually easily and successfully make it with scraps leftover from canning, making apple sauce, or apple butter. Save up all the peels and cores (freeze if needed to get enough) and use that instead of whole apples.
How Do I Store Pectin?
Store your Homemade Pectin in the fridge in a sterilized jar. Mark the date on it just so you remember when it went in there.
How long does it last?
I’m going to be conservative and say 6 weeks but honestly, as long as your jar is cleaned and sterilized he could last in there for longer.
How to use Homemade Apple Pectin
Use about 1/4 cup apple pectin per cup of fruit for jams. For jellies, use 1/4 cup apple pectin per cup of fruit juice. Measure the combined pectin and juice and add an equal amount of sugar.
I used a few different resources when researching this topic. I got the recipe and guidelines from figjamlimecordial.com. I also used Spruceeats.com as a great resource about pectin and how to use it.