Homemade Pectin

Directions

1. 1
   In a large saucepan, over high heat, bring the apples and water to a boil.
2. 2
   Reduce the heat to medium and simmer for 20 minutes or until tender.
3. 3
   Remove from the heat and cool.
4. 4
   Line a large bowl with dampened cheesecloth.
5. 5
   Pour the pulp and juice through the cheesecloth.
6. 6
   Gather the corners of the cheesecloth, and tie in a knot.
7. 7
   Suspend from a cabinet knob or handle and allow to drip into a bowl overnight.
8. 8
   The next day, measure the apple juice and pour into a large pot.
9. 9
   Bring the liquid to a boil over high heat and cook until reduced by half.
10. 10
    Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months