Apple Pectin From Pomace
Ingredients
Directions
Make the pectin extract
Add the apple pomace, tartaric or citric acid, and water to a large pot.
Boil slowly for 60 minutes.
Press the liquid from the pomace using a cider press.
Filter the liquid through a canton‑flannel bag.
Use the pectin
Use this pectin to make jelly from fruit juices that do not jell readily, adding it after the sugar has dissolved in the juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apple pomace
- Supplies natural pectin, the compound that lets the juice set into a gel.
- Tartaric or citric acid
- Acidity helps pectin extract well and supports gel formation.
The step that matters
Adding the pectin after the sugar has dissolved. Undissolved sugar can crystallize or leave grainy spots in the jelly, and the pectin sets the mixture properly only when the sugar is fully dissolved in the juice.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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