Homemade crab apple pectin

 
                         HOMEMADE CRAB APPLE PECTIN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Sliced unpeeled crab apples
    3       c            Water
 
   Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into
   colander lined with one layer of cheesecloth and set over a bowl; press to
   force the juices. To clear, heat the collected juice and pour through a
   stout jelly bag that has been moistened in hot water. The result is the
   pectin you will use right away, can (1/2" headroom, process 185 F for 15
   min), or freeze.  Refrigerate after opening.
   
   Liquid pectin is especially helpful in making peach, pear, strawberry or
   other jellies whose fruit is low in pectin.
   
   4-6 tb of homemade pectin for every 1 cup of prepared juice should give a
   good gel.  For tart apple pectin, start with 4 pounds sliced apples with
   peels & cores and 8 cups of water. Simmer 3 min, press through sieve.
   Return liquid to heavy kettle and cook briskly, stirring, until volume is
   reduced by one-half. Clarify and use as above.
   
   Source:  Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but
   not tested by Elizabeth Rodier June 1993
  
 
 
                    - - - - - - - - - - - - - - - - - -