Monday 7 February 2011

KitchenCraft - Making Liquid Pectin

One of my lovely Facebook friends Heather Bowery shared some recipes with me on my self sufficiency page for spicy apple chutney, marrow and ginger jam and liquid based pectin.  Already a chutney lover and having been given a marrow to use I decided to give her recipes a try.

I had read about fruits with high or low pectin levels and how this effects the setting of jams but hadn't needed to make or use pectin before...

Hopefully she won't mind if I share the wisdom with you!

Take the peel and cores from approx 4lb of apples, (the apples were used in the chutney) put in a pan with barely enough water to cover. Simmer gently with lid on for 1 hour.

Pour the contents of the pan through a colander or sieve - remembering it's the liquid you want to keep!! To get more liquid out you can push the contents of the sieve with a spatula but don't rub it, think in terms of squeezing the juice out.
Return the liquid to the pan and boil down to about 15 fl oz. If you are making it to store, bottle and seal hot. 

This quantity of pectin can be used to set marrow and ginger jam.

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