Apple Pectin From Scratch

Directions

1. 1
   Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
2. 2
   Place on med-low heat stirring occasionally until the apples are fully cooked.
3. 3
   Strain through a cheese cloth tied over a large container.
4. 4
   (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
5. 5
   Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
6. 6
   The pectin will coagulate into a jelly-like mass.
7. 7
   If this can be picked up with a fork it is concentrated enough.
8. 8
   If it cannot be picked up by the fork then the concentration is too weak.
9. 9
   Boil it down to increase the concentration.
10. 10
    Test again To use: Use 4-6 tbls.
11. 11
    of homemade pectin for every 1 cup of prepared juice.
12. 12
    Use equal amounts juice/pectin and sugar to make jelly.
13. 13
    Place juice/pectin sugar in a large pan and place over med-high heat.
14. 14
    Stir constantly to keep it from burning to the bottom of the pan.
15. 15
    After the jelly comes to a full, rolling boil, let it do so for about a minute.
16. 16
    To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
17. 17
    If the jelly falls off the spoon in a sheet rather than a drop it is ready.
18. 18
    Bring it to a vigorous boil on high heat.
19. 19
    Remove from heat and bottle in hot sterilized jars.