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How to Make Apple Pectin?

Nadia Galinova
Translated by
Nadia Galinova
How to Make Apple Pectin?

Pectin is part of the plant tissues of almost all fruit, as well as some vegetables. It is believed that with its help the body gets rid of toxins faster, which leads to healthy weight loss and purification of the body. That's why apple diets, which are quite rich in pectin, are so popular.

Pectin can be bought from pharmacies and stores for food supplements in powder form, but more skilled cooks can prepare it at home. If you're one of those people who wonders how to make apple pectin, then you've come to the right place.

You need apples first of all. It is preferable for the apples to be from a farm and not imported, because they are treated with various chemicals in order to preserve them. Once you have the apples from a farm, you need to wash them well, dry them and clean them. The peel, seeds and stems are removed from the fruit and then they are cut into pieces.

Put the sliced ​​apples in a thick-bottomed pot, add water - 4.1 fl oz (120 ml) per 2.2 lb (1 kg) of apples and boil them. Then boil them over low heat for about 25 minutes, while stirring constantly. Remove them and allow them to cool.

The resulting decoction is filtered through a sieve or cheesecloth and the resulting juice is placed in a wide baking pan. It is the juice that contains apple pectin, but it is still in liquid form. In this case, the oven is set at 80-100°C and the baking pan is put inside for 5-6 hours or until the water evaporates. At the bottom of the baking pan will remain a tiny brown residue, which is pectin. The pectin is transferred into airtight jars and can be stored for up to 1 year.



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