Here's what I did...
I placed all those peelings (I had about 10-12 pounds) in a large stockpot. The recipe I found said to use 2 pounds of apples to 2 cups of water... I filled the pot with water to just cover the peelings and heated it all on medium-low heat, stirring occasionally until everything was fully cooked (mushy!)
I put a couple layers of cheesecloth in my big colander and strained the mixture.
Since I had so many peelings, I strained my mixture into a food grade bucket (use a bowl, saucepan, stockpot, or whatever you have that will hold the liquid). I covered it up and let it drip all the liquid out overnight (Tip: Don't press the mixture, just let it drip, or the pectin will be cloudy)
I poured the strained liquid into a large saucepan and heated it up. Once it was heated, I tested it for "pectin strength."
I added a few drops of the liquid (cooled) to a small amount of rubbing alcohol to test the strength.
First time, the apple liquid just mixed right in with the alcohol...
So I cooked it down, boiling gently, and testing it about every half hour (I dipped a small amount out and put it in the fridge to cool then tested it)
The pectin should coagulate into a jelly-like mass when added to the alcohol... if it can be picked up with a fork it's concentrated enough, if not, it's too weak and you continue boiling it down to increase the concentration.
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| Yes, I know what it LOOKS like, but it's what I was going for! |
I poured my pectin into hot, half-pint canning jars and tightened hot lids and rings on, then processed them in a boiling water bath for ten minutes (put jars in canner ensuring they are covered with water, bring to a boil and process), then removed them with my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar.
To use in jelly making...
- Use 4-6 Tablespoons of homemade pectin for every ONE cup of prepared juice.
- Use equal amounts of juice+pectin and sugar to make jelly.
- Place juice+pectin and sugar in a large saucepan and place over medium-high heat.
- Stir constantly to keep it from burning to the bottom of the pan
- After jelly comes to a full, rolling boil, let it do so for about a minute.
- To test, dip a large spoon into jelly mixture then hold it over the pan sideways.
- If the jelly falls off the spoon in a sheet rather than a drop, it is ready.
*Note: Adding homemade pectin to fruits which are low in pectin will not affect the flavor of the original fruit and will help bring the fruit mixture to a "soft-set" without excessive cooking.
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