Kitchen Diary

I have been promising my recipe for Red Pepper Jelly to Jo over at Rockstar Rehab for a little while now. Sorry Jo, been so busy and also struggling a lot with physical infirmities over here. But never too late eh? I thought I would start with making the pectin for the jelly. Jo asked what pectin was so here is a brief explanation from the online Encyclopaedia Brittanica 

"Pectin is a water-soluble carbohydrate substance found in the cell walls and intercellular tissues of certain plants. In the fruits of plants, pectin helps keep the walls of adjacent cells joined together. Immature fruits contain the precursor substance protopectin, which is converted to pectin and becomes more water-soluble as ripening proceeds. At this stage the pectin helps ripening fruits to remain firm and retain their shape. As a fruit becomes overripe, the pectin in it is broken down to simple sugars that are completely water-soluble. As a result, the overripe fruit becomes soft and begins to lose its shape.

Because of its ability to form a thick gel-like solution, pectin is used commercially in the preparation of jellies, jams, and marmalades. Its thickening properties also make it useful in the confectionery, pharmaceutical, and textile industries." Do read more on it if you would like to.....

I make my own pectin from apples. I have never bought commercially available pectin powder to make jam or jellies.

Here is my recipe that I have used, very successfully, for years........

HOMEMADE APPLE PECTIN

1.5kg under ripe Granny Smith apples, washed and ¼ ‘d (including peels and cores)

3 Lemons - juice and pips

10 cups water

Large saucepan

Strainer

Muslin or cheesecloth (available from fabric shops)

Large jug or bowl

1. In a large saucepan, over high heat, bring the apples, lemon juice and water to a rolling boil.
2. Reduce the heat to medium and simmer for 20 minutes until tender.
3. Remove from the heat and cool.
4. Line a large bowl with dampened muslin.
5. Pour the pulp and juice through the muslin. Gather the corners of the cheesecloth, and tie in a knot. Tie with string and suspend from a hook on a cupboard door handle and allow it to drip into a bowl overnight. Do not squeeze the muslin as this will result in cloudy jelly when you make it.
6. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half.
7. Pour into clean sterilized bottles. Refrigerate and use within 4 days or freeze for up to 6 months

The pectin looks cloudy but when it is boiled with sugar and fruit to make jelly it becomes clear

Delicious ready to use apple puree

I always have a few bottles of pectin in my freezer.

Once all the juice has dripped from the apples I open up the muslin bag, remove all the pulp from the cores and peels (use fingers to do this), discard the peels and cores. Return the pureed apple to a medium sized saucepan with a dash of salt, a sprinkle of cinnamon, a little brown sugar and a squeeze of fresh lemon juice. Bring to boil and simmer for about 10 minutes. Cool and keep in fridge for up to a week or freeze for when you need it. Makes a wonderful accompaniment to pork or to use when making apple crumble or apple bars - add more sugar if using it for this.

PS Wash your muslin cloth immediately in warm soapy water, rinse and dry well then pack it away for next time. I have used mine for many years already :o)

browniegirl xxx