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.
Ingredients
- 2 pounds of crabapples (or tart apples, about 7)
- 4 cups (1 liter) water
- 2 tablespoons (25ml) lemon juice
Source: Maria
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.
Instructions
 Cut crab pples into halves. Do not peel or core. For larger apple, cut into quarters.
Combine with water and lemon juice in a stainless steel or enamel pan. |
 Bring to a boil on high heat and cover, reduce heat and simmer for 40 minutes. Stirring occasionally. |
 Strain through a coarse sieve and discard solids. |
 Strain through a few layers of cheesecloth or a jelly bag for extra clarity. Refer Spiced Golden Plum Jam post for the preparation of canners, jars and lids and canning process.
Maria, thank you for sharing how to make Homemade Apple Pectin. |