Ingredients
- 1/2 pound white parts of citrus peels plus any seeds
- 1/4 cup lemon juice
- 2 cups water
Directions
Read more from Preserving Everything:
Reprinted with permission from Preserving Everything by Leda Meredith and published by The Countryman Press, 2014. Buy this book from our store: Preserving Everything.
Leda Meredith has been preserving food since she was a child at her great-grandmother’s side, and she covers all aspects of the many styles of food preservation in her book Preserving Everything (The Countryman Press, 2014). In this excerpt from chapter 4, “Sweet Preserves,” she shares how to make homemade pectin from citrus fruits.
You can purchase this book from the MOTHER EARTH NEWS store: Preserving Everything.
Homemade Citrus Pectin
The white pith just under the skins of citrus fruit is high in pectin. Any citrus fruit can be used, but choose ones that have a thick layer of white pith for good results with this recipe. The seeds are also high in pectin, so use those as well.
Homemade citrus pectin can have a faint bitterness from the white piths. Use it in recipes that contain spices or strongly flavored fruits.