| Pectin is a type of substance that can be | | | | Place 4 levels of cheesecloth into a large bowl and |
| discovered in a variety of fruits and that is utilized | | | | secure it to the rim so that you have made a |
| when making jam. It is a form of carbohydrate | | | | bag. Now place the fruit and the liquid in the bag |
| that assists to keep fruits like apples to be firm. | | | | and allow it drain until the fruit is completely dry. |
| The older they are the more pectin is taken | | | | Make a point not to mash the fruit up. |
| away from the fruit - which is why it will shrivel | | | | Pour out the juice into the saucepan and keep |
| up. It is important to understand how easy it is to | | | | cooking it over medium heat. Make a point to |
| create pectin so that you have the ability to | | | | keep stirring it. Reduce the heat to 50% from |
| make homemade jams. | | | | what you began with, making sure it does not boil |
| You want to start off by cutting 4 pounds of | | | | over. Remove foam from the top to keep the |
| green apples in large chunks and put them in a 5 | | | | pectin clear. |
| quart saucepan. After you are able to cut 1 lemon | | | | Take the pan away from the heat and place a |
| in 1/3 inch slices and put them with the apples. | | | | spoonful of the pectin into a saucer and let it cool. |
| Leave the seeds, cores, and peel when you do | | | | When it makes a jelly then you have done it |
| this for both fruits. Cover just the top of them | | | | correctly. If it is not then you have to keep |
| with water and bring to a boil. | | | | cooking pectin for 20 more minutes. Place it into |
| After 45 minutes the fruit should be soft and half | | | | an 8 ounce canning jars and seal it. Let it cool |
| of the liquid in the pan should be boiled down. | | | | down before using it for your jellies. |