Pectin gives jam its distinctive texture.
Pectin, a carbohydrate that occurs naturally in fruits, acts as a natural thickening agent for jams and jellies. You can purchase either liquid or powdered forms in many stores. Making your own pectin is a relatively simple process, however, and can save you both money and time. After you have made your own batch of pectin, you can freeze or can it to keep it for nearly a year. Discard your unused pectin when the next fruit season rolls around and make a new, fresh batch.
Instructions
1. Rinse your crab apples thoroughly under cool, running water. Remove any visible dirt, debris or contaminants. Place the apples on a cutting board and cut them into chunks. Do not remove the peel and core as you do this; these parts of the fruit are particularly high in pectin.
2. Put the apple chunks, water and lemon juice into a pot large enough to easily hold all of them. Cover the pot and put it on the stove over low heat. Bring the liquid inside to a simmer, then simmer the apples until they have disintegrated into what looks like apple sauce. This generally takes about 40 to 60 minutes. Stir the mixture every 15 to 20 minutes during this time.
3. Line a colander with cheesecloth while the apples are cooking. Place the lined colander into a large pot or bowl that it fits into easily.
4. Pour the boiled apple mixture into the colander and allow it to drip through the cheesecloth. This may take several hours or even overnight. You can gently squeeze the fruit within the cheesecloth to speed the process if you wish, but the final product might taste slightly more sour. Discard the leftover apple pieces after you have finished straining the mixture.
5. Return the liquid you strained from the apple mixture to a pot (if it is not already in one) and place the pot on the stove. Boil this liquid for approximately 20 minutes, stirring frequently. When this time is up, your homemade pectin is finished and ready to use.
Tags: apple mixture, into large, this time