Recipe courtesy of Edon Waycott

Homemade Pectin

  • Level: Easy
  • Yield: 1 1/2 cups
Save Recipe

Ingredients

2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)

4 cups water

Directions

  1. In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Homemade Applesauce

Homemade Apple Butter

Baked Apples with Brown Sugar

Apple Crostata

Homemade Applesauce

Homemade Applesauce

Homemade Apple Butter

Homemade Grilled Applesauce with Caraway

🤤 More Drool-Worthy Recipes