How to Make Natural Pectin

As society changes, people have a desire to eat healthier, and to reduce the amount of unnatural foods that they intake, so there is a huge movement back to using all natural products. Many people these days have started making and storing their own jams, jellies and other preserves, using naturally grown, or organic materials. Not only is this a move towards a healthier society, but it’s a move towards a self-sufficient society—rather than relying upon commercially made products that are filled with preservatives and other man-made materials, people are relying on materials that are found and gathered from nature.

You can make and store your own pectin without the use of unnatural chemicals by following these simple instructions. Many ‘old’ cookbooks contain recipes for extracting and storing pectin, and others may have recipes that contain natural products that will produce pectin, such as adding lemon peel to certain jams and jellies.

Wash seven to ten large tart apples (Granny Smith’s will work well) and then cut them into chunks, leaving the peeling on. You will then need to add four cups of water and two tablespoons of lemon juice for acidity. Boil this mixture for 40-45 minutes, and then strain it through a cheese cloth. Next you will boil the extracted juice for another 20 minutes. While doing this, sterilize jars, you can do this by boiling them or by putting them in the dishwasher on the ‘antibacterial’ mode. Pour the extracted juice into your sterilized jars and seal them with new lids.

Test Homemade Pectin
To test your homemade pectin pour some rubbing alcohol into a glass, and drop in a spoonful of homemade pectin, it will congeal into a ‘jelly-like’ mass, if it can be pulled out with a fork and forms a big gob on the tines, it is perfect. If not, you will need to boil your mixture for longer. Do not test pectin while hot as the alcohol test will not work.
You can store your pectin for up to six months at a time, if you choose to use jars, or if you choose to freeze it. If you chose to freeze it, make sure to leave at least one inch of headroom for expansion. Now you’ve got your own homemade pectin!