Homemade Pectin

---------- Recipe via Meal-Master (tm) v8.03

Title: HOMEMADE PECTIN
Categories: Preserves
Yield: 1 servings

Underripe Granny Smiths,
Pippins, green apples;
Washed and cut into eighths
(do not core or peel)
2 c Water for each pound of
Apples

Place the apples and water in a large stockpot or soup
kettle, cover, and bring to a boil. Reduce heat and
simmer 20 minutes or until apples are tender. Remove
from heat and allow to cool slightly. Pour the pulp
and juice through a jelly bag or line a large bowl
with dampened cheesecloth, pour the pulp and juice
through, gather the corners of the cheesecloth, and
tie in a knot. Suspend from a cabinet knob or handle
and allow to drip into a bowl overnight. The next day,
measure the apple juice and pour into a large pot.
Bring to a boil voer high heat and cook until reduced
by half. Refrigerate and use within 4 days or pour
into containers and freeze for up to 6 months. An easy
way to determine reduction is to measure the depth of
the liquid in the pan with a plastic ruler before
boiling. Re-measure as liquid reduces. No need to pour
into measuring cup!

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