Fruit Pectin (Used in jam and jelly recipes)
Featured Pinch Tips Video
- green, hard, sour apples (not yet ripe)
1Do NOT use ripe apples. Do not peel the apples. Cut the apples into quarters. Do not remove the seeds. Place in a large pot and add just enough water to barely cover the apples. Cover the pot and simmer on very low heat until the apples are fully cooked. Stir every twenty-minutes. When the mixture looks like runny applesauce it is done.
3The slimy thick liquid in the pot is the fruit pectin. Refrigerate or freeze it until it is needed in a recipe.