DIY





Your Own Pectin Recipe

With this pectin recipe, you can make a thickening agent that will help make your jams and jellies a success.

| May/June 1980

There's just nothing quite like homemade jam. Whether you spread it on toast, serve it with steamin' hot pancakes, or just—as I've been known to do—eat it right off the spoon when nobody's around, this "personal" sweet stuff seems to hang on to a lot more of the "fresh fruit" flavor than the store-bought kind ever does.

However, regardless of how fresh their fruits or berries, most folks have to use packaged pectin to get their jams (or jellies) to "set."

What many spread-makers don't know is that the often unreliable commercial pectin isn't necessary. You can whip up a batch of your own "jam jeller" in no time!

You see, pectin is a natural substance that's found in one degree or another in all fruits. Apples and crab apples contain the richest concentrations of the thickener, though, so apples form the base of our pectin recipe:



Fruit Pectin

Wash, but don't peel, about seven large tart apples. Cut them into pieces and add four cups of water and two tablespoons of lemon juice. Boil the mixture for 40 minutes, then strain it through a diaper or cheesecloth. Finally, boil the juice for another 20 minutes, pour it into sterilized jars, and seal them.

Berry Jam With Fruit Pectin

Clean and crush two quarts of ripe berries (you can use a sieve to remove the seeds). Put four cups of the mashed fruit Into a pot, add four cups of honey, and mix the ingredients together well. Then let the sticky liquid stand for about an hour.

After the sixty minutes are up, stir in one cup of fruit pectin and boil the mixture hard for five minutes (be sure to stir it all the while). Then just remove the jam from the heat, skim the top, and stir the spread until it's cool (about five minutes). Pour the finished spread into sterilized glasses, and seal them with paraffin.   

Marie
2/12/2018 2:56:38 PM

Please for the sake of your health, do not boil honey. as it becomes toxic to our bodies. If you feed a bee heated honey it will die. (Please don't try) The research IS out there, but to assist, the basics are: Honey heated to over 40°C (104°F) will act like a toxin in our body. Our blood temp on average, is 37.0 °C (98.6 °F), and so the little finger 'pinky' test should suffice to test any warmed liquid you are adding honey to. For instance, if using honey to sweeten boiled apples, let then cool until they pass the 'pinky' test, and then add the raw honey. Beware too, that much honey on retail shelves is processed and sometimes even pasturised, which involves over heating. This will destroy the enzymes and further, should now not be called 'Raw Honey'. Take photos of the manufacturer's details from jars on shelves, and then ring them to ask if they heat above 40°C (104°F). Best still buy direct from small apiaries, where they indicate they understand such knowledge and have the wisdom to follow it through. If you wish to understand this further, one website I can offer (no connection to me ) is: http://www.ayurvedicyogi.com/honey-ayurvedic-nectar-or-poisin/ Good health to you all, Marie.


Robert
8/10/2015 4:21:34 PM

I like to make my own jams and jellies, but hate using the store bought pectin. This will definitely come in hand!


Renee_14
5/28/2010 9:12:29 PM

How much homemade pectin would equal one box of bought pectin







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