Jams and jellies won't set without the correct proportions of sugar and pectin.
Jams and jellies set to a pleasantly thick consistency because of pectin, a carbohydrate found in varying quantities in the cell walls of most fruits. When fruit juice is simmered with adequate amounts of pectin, sugar and acidity, the pectin reacts by immobilizing water molecules in the fruit juice to create the desired gel consistency. Since some fruits are very low in pectin, it's helpful to have concentrated pectin on hand when needed. This can be purchased at any supermarket, or made at home from apples.
Instructions
Making Your Pectin
1. Wash three pounds of tart, slightly unripe apples or crabapples. Quarter the apples, but don't peel them.
2. Place a large pot on your stove. Fill it with the apples and add a quart of water. Bring the apple mixture to a boil.
3. Reduce the heat and simmer the apples for 20 to 30 minutes, until well softened.
4. Line a large pot with a muslin pillowcase, sterilized by boiling in water for five minutes. Pour the apples into the pillowcase. Tie the end of the pillowcase to make a bag and suspend it over the pot.
5. Allow the juices to drip from the apples for at least four hours, preferably overnight. This is the raw pectin.
6. Boil the pectin until its volume has reduced by half, then allow it to cool. Once it is cold, test its strength by dropping a forkful of the pectin into a cup of rubbing alcohol. Lift it out with your fork. If it forms a lump that stays on your fork, it's ready. If it hangs from your fork, it's not quite concentrated enough. Boil it again, if necessary.
Drying Your Pectin
7. Spread your dehydrator's trays with liners, as you would for making fruit leather.
8. Spread your concentrated liquid pectin thinly across the dehydrator trays. One cup of liquid will fill a 100-square-inch tray.
9. Run your dehydrator on the "Low" setting for six to 10 hours, depending on the weather and humidity level in your area. The pectin can be stored once it is leathery in texture.
10. Use the pectin by cutting it into small pieces and dissolving them in your fruit juice. If your recipe calls for water, you can reconstitute your pectin in hot water before adding it to the fruit.
Tags: fruit juice, your fork, dehydrator trays, from apples, Jams jellies, Spread your, your dehydrator