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Apple pectin
Preparation info
- Difficulty
Easy
Appears in
Published 2011
You can make your own liquid pectin, the basis of any flavoured jelly, by simmering unpeeled, uncored, chopped apples in water then straining them. The resulting liquid will be cloudy and can be stored in the fridge in a sealed Kilner jar for about a fortnight, till you’re ready to make jelly.
Method
For a plain apple jelly, measure the juice into a heavy preserving-pan, stir in the same volume of granulated sugar and cook to setting point. You can now add any flavouring you please.
For a herb jelly
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