Apple Pectin
Jams and jellies use a substance called pectin in order to gel. Some fruits are naturally high in pectin, but others are lacking. Adding commercial pectin is one way to get a low-pectin fruit jelly to gel. Caution if you are allergic to lemons or citrus commercial pectin contains this. You can make an equivalent product from apples.
Homemade pectin can be made from apple scrap–the cores and peels, omit the seeds as they contain arsenic. Stockpile these in the freezer until you have enough for the recipe. Keep in mind that tart, under-ripe apples contain more pectin than sweet, ripe apples.
Ingredients
2 quarts apple cores peels or
whole tart apples (crab apples work great)
chopped into 1-inch chunks (omit the seeds)
water
Preparation
Place the apples in a large pot. Add enough water to not quite cover the apples. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the apples are getting mushy, This can take as long as an hour. Strain overnight through a jelly bag or through a colander lined with several layers of cheesecloth or muslin cloth. The slightly thick liquid that strained is your apple pectin.
Use this homemade pectin to make jelly with low pectin fruit, combining equal parts low pectin fruit juice and an equal amount of homemade pectin. Add sweetener to taste.
