Make Your Own Pectin for Homemade Jams and Jellies

| 9/6/2017 12:21:00 PM

Tags: apples, apple sauce, jam making, canning, jams, jellies, food preservation, Texas, Wendy Akin,


You can make your own pectin for summer jams and jellies. It’s easy, it’s economical, and you can make summer fruit jams with less sugar and less cooking. Don’t substitute your homemade pectin in the overly sugared recipes used for Certo or SureJel. That would be defeating the purpose.

Choose very green apples, even unripe if you can find them. Grannies, Rhode Island Greenings, or crab apples are good.  The smaller apples are usually less expensive, so these are an economical choice. Follow the proportions below and multiply to make the quantity you will need.

Five pounds of apples makes 3 cups of liquid pectin and optional 4 cups apple sauce.


• 5 pounds hard, very green apples
• Juice of one lemon
• 10 cups filtered water

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