Maria brought crabapples to make Homemade Apple Pectin in the Food Preservation Workshop. The crabapples were harvested from her neighbour’s backyard.
Crabapple is also known as wild apple. They are rarely eaten raw as they are extremely sour and woody in some species. Crabapples are an excellent source of pectin. If you do not have crabapple, you can still make pectin with tart apple skin and core, just that you must collect enough of them when you make lots of apple sauce in the fall.
It is best to make pectin from apple in the fall when they are freshest as the pectin content decreases over time.
- 2 pounds of crabapples (or tart apples, about 7)
- 4 cups (1 liter) water
- 2 tablespoons (25ml) lemon juice
Prep time: 1 hour; Yield: 4 cups (1 liter)
One cup of apple pectin is good to make preserves for 3 pounds of fruit of low pectin like pear or cantaloupe.