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Instructions |
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1.
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Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze. Refrigerate after opening.
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2.
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Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin.
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3.
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4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above.
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Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but not tested by Elizabeth Rodier June 1993
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| Reviewed By: |
Dorothy Maxwell |
| This is a good old fashioned classic which I had forgotten about. It's very useful to have some pectin at hand if you find you are using very ripe fruit, or fruit such as strawberry which is difficult to set anyway. Remember! The shorter the boil the brighter and more delicious the jam. |
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