Homemade Pectin

1. 1

   In a large saucepan, over high heat, bring the apples and water to a boil.

2. 2

   Reduce the heat to medium and simmer for 20 minutes or until tender.

3. 3

   Remove from the heat and cool.

4. 4

   Line a large bowl with dampened cheesecloth.

5. 5

   Pour the pulp and juice through the cheesecloth.

6. 6

   Gather the corners of the cheesecloth, and tie in a knot.

7. 7

   Suspend from a cabinet knob or handle and allow to drip into a bowl overnight.

8. 8

   The next day, measure the apple juice and pour into a large pot.

9. 9

   Bring the liquid to a boil over high heat and cook until reduced by half.

10. 10

    Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months

* Per serving · 4 servings · Values may vary.

No additional tips available.