| Pectin is a type of substance that can be found it a | | | | have made a bag. Now place the fruit and the liquid |
| variety of fruits and that is used when creating jam. | | | | inside of the bag and let it drain till the fruit is |
| It is a carbohydrate structure that helps to keep | | | | completely dry. Make sure not to mash the fruit up. |
| fruits like apples firm. The older they are the more | | | | Pour out the juice into the saucepan and keep |
| pectin is removed from the fruit - which is why it will | | | | cooking it over medium heat. Make sure to keep |
| shrivel up. Learn how easy it is to make pectin so | | | | stirring it. Reduce the heat to 50% from what you |
| that you can make homemade jams. | | | | began with, making sure it does not boil over. |
| You want to start off by cutting up 4 pounds of | | | | Remove foam from the surface to keep the pectin |
| green apples into large chunks and place them inside | | | | clear. |
| of a 5 quart saucepan. Next you will cut 1 lemon in 1 | | | | Take the pan away from the heat and drop a |
| 3 inch slices and place them with the apples. Leave in | | | | spoonful of the pectin into a cool saucer and let it |
| the seeds, cores, and peel when you do this for both | | | | cool. When it forms a jelly then you have done |
| fruits. Cover the top of them with water and bring | | | | everything right. It is not then you need to keep |
| to a boil. | | | | cooking the pectin for another 20 minutes. Pour it |
| After 45 minutes the fruit should be soft and half of | | | | into the 8 ounce canning jars and seal it. Allow it to |
| the liquid should be gone. Put 4 layers of cheesecloth | | | | cool before using it in your jellies. |
| into a large bowl and secure it to the rim so that you | | | | |