How Is Apple Pectin Made?
Cooking Apples to Extract Pectin When making apple pectin, use under-ripe apples or green ones. Green apples that have not ripened contain more pectin. Cut the apples in quarters or halves. Do not remove the skin or seeds before cooking. Fill a large pot on the stove with water and bring to a boil. Add the cut apples, cook on medium-high until the mixture has the consistency of applesauce. Watch the apples when cooking, and stir them with a spoon every 25 minutes or so. Straining the Apples for Pectin Strain the applesauce once it is cooked to get the pectin. Use a piece of cheesecloth to line a colander or medium-sized strainer over a large container or pail, depending on the size of batch. Pour the applesauce through the strainer with the cheesecloth, and the liquid will drip into the container below. The liquid that drips through the cheesecloth is clear, thick and slimy. It often drips slowly, so let it strain for several hours or overnight. To test the pectin for its ability to ge
