Barb and Don are fortunate owners of a small apple orchard. What to do with all those apples? Well, how about pectin, for making jelly? Take about ten pounds of not so ripe apples, wash and clean them then stash them on the top of a steam juice. Couldn't be simpler! In a few hours, you have eight cups of beautiful, clear apple pectin stock, ready to make jelly. Our inspiration came from Saving the Season by Kevin West.
This recipe makes about five 250ml jars
Ingredients:
10 lbs apples
Directions:
Wash the apples, cut out any "bad" spots, and cut in quarters and halves. Leave the peel, core and seeds. Put the prepared apples in the top of the steam juicer (or in a large pot with enough water to submerge the fruit). Fill the bottom pot of the steamer canner with water and turn on the stove.
If using the stove top method, simmer, partially covered, for 30 minutes, until the fruit is soft. Strain the cooking liquid through a jelly bag or double layer of cheesecloth. Allow to drip for 30 minutes, then squeeze gently.
This pectin stock with keep in the refrigerator for up to one week.
Check out a few jelly recipes we've made: Margarita jelly with Siempre tequila and lime; hot pepper jelly.
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