Have you ever made homemade pectin?

Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

I have made pectin from green apples. That's unripe, not granny smith apples. It's a project, that's for sure, and you'll need to coordinate with a farmer to get unripe apples. I found it very consistent as a gelling agent for low pectin jams and preserves. It was not crystal clear, and therefore was not my favorite choice for jellies.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 1 year ago

What color was it? Is is possible to do just using the peels? I.e.: use apples as usual in a recipe and save all the peels to make pectin.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

The color was exactly the same as the liquid pectin you buy from Certo, sort of pale yellow and opaque. The pectin comes from seeds, cores and peels, so you could try to use scraps, but a ripe apple will not provide sufficient pectin. It's all about the UNRIPE apple. Nothing ventured nothing gained... if you have scraps, give it a try.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 1 year ago

Worth a try! Thank you.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content