Apple Pectin
Apple Pectin is a much healthier alternative to powdered pectin and can be used in a multitude of canning recipes. It may seem a bit intimidating at first thought, but it really is so much healthier and flavorful than powdered pectin.
Elements
2 Quarts Organic Apple Cores and Peels OR Whole Apples, Well rinsed, Chopped into 2" Pieces
Reverse-Osmosis Water
Cheese Cloths
Directions
In a large stock pot, add apple remains or apple chunks and cover with just enough water to cover the apples completely.
Bring to a boil, reduce heat and simmer, stirring occasionally, until the apple remains are tender; at least one hour.
Place two to three cheese cloths over a colander and place it on top of a large bowl for draining.
Add mixture and its liquid to the colander; strain overnight.
The next day, add all pulp to a compost bin; the strained liquid is your apple pectin!
To use pectin immediately, measure 1/4 cup of pectin to 1 cup of fruit juice for jams and jellies.
To can and save your pectin for later use, add liquid back to a stockpot and bring to a boil.
Pour into clean, sterile canning jars, leaving about 1/2" of space for proper sealing.
Sterilize lids and seals, secure to the jars while wet to activate the seal, and process jars in a boiling water bath to seal.
Keep in mind, tart and under-ripe apples contain the more pectin than ripe and sweet apples; granny smith apples work best.