WebPrepare all of the herbs and spices needed for the mix. Make sure you measure them correctly as per the recipe to get the best flavors. For the beauty of …
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Pectin is a naturally-occurring gelatinous substance that is extracted from fruits like berries, apples and citrus. For my homemade pectin, I like to use apples with a touch of lemon juice.
Combining equal parts low pectin fruit juice and an equal amount of homemade pectin. Measure the combined liquid, and then follow a jelly recipe for how much sugar and acid (usually lemon juice) to add. Use about 1/4 cup apple pectin per cup of fruit for jams. For jellies, use 1/4 cup apple pectin per cup of fruit juice.
Homemade liquid pectin can be made from apple scraps, meaning the cores and peels, or unpeeled cored and cubed apples. Just stockpile these in the freezer until you have enough for the recipe. Be sure to use organically grown fruit if you are using the peels because the chemicals and pesticides will transfer into the pectin otherwise.
Reduce heat and simmer for 45 minutes to 1 hour, or until reduce has reduced by two-thirds to a half, and fruit is very soft. * See notes below for testing for adequate levels of pectin.