There is no comparing the homemade to the store bought version when it comes to jams. We are already making old fashioned blackberry jam, homemade mango jam and homemade blueberry jam. Up until recently I was still buying one of the main ingredients. However, nowadays I use my own homemade pectin instead.
If you do not already know pectin helps preserve your jam and aides when it comes to forming the gel like substance. When you make your own, you are not only saving on the cost but you are also ensuring that only natural ingredients are used in your homemade jam. It also helps that you can use the leftovers from other recipes when making your own pectin.
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Here’s What You’ll Need:
- apples or crab apples
- apple peeler
- large stockpot
- cheese cloth
- water
- canning jars
- water bath canner
- canning utensils
When making your pectin, instead of using the meat of the fruit use the peels and the cores. Remove the seeds too, before adding to a large stockpot with water covering the apples. Bring to a boil over medium heat, without the lid. Remove from heat and allow to cool before straining using cheese cloth. Try not to press the contents, or your end product will be cloudy.
The drained liquid should be added to a small stockpot and left to boil for about 40 minutes, until up to 40% of it has evaporated. You can test the strength of your pectin before processing it in jars using a water bath canner for 15 minutes. Leave to cool overnight and then store in a cool dry place, until you are ready to use it.
You can follow step by step instructions on the American Preppers Network blog, here…
Homemade Pectin Recipe
You can watch the video below on how to make homemade pectin for jam…
You can watch the video below on homemade pectin from apples…
You can watch the video below on making organic pectin…
You can watch the video below on canning – homemade pectin…
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