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1
Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
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2
Place on med-low heat stirring occasionally until the apples are fully cooked.
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3
Strain through a cheese cloth tied over a large container.
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4
(Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
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5
Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
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6
The pectin will coagulate into a jelly-like mass.
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7
If this can be picked up with a fork it is concentrated enough.
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8
If it cannot be picked up by the fork then the concentration is too weak.
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9
Boil it down to increase the concentration.
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10
Test again To use: Use 4-6 tbls.
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11
of homemade pectin for every 1 cup of prepared juice.
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12
Use equal amounts juice/pectin and sugar to make jelly.
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13
Place juice/pectin sugar in a large pan and place over med-high heat.
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14
Stir constantly to keep it from burning to the bottom of the pan.
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15
After the jelly comes to a full, rolling boil, let it do so for about a minute.
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16
To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
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17
If the jelly falls off the spoon in a sheet rather than a drop it is ready.
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18
Bring it to a vigorous boil on high heat.
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19
Remove from heat and bottle in hot sterilized jars.
