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Apple Pectin

Updated: Aug 18, 2021

I was going to save this post until the autumn, but accidentally bought a bag of apples which turned out to not be very good eating apples (well, Little One thought they were, but he sometimes has questionable taste) so it seemed like a good time to make more and to post about it. It is also a good time because pectin is useful in jam making for any fruit which isn't high in pectin, helping with gelling. And it's jam season! It is entirely natural and easy to make and allows you to make something of what would otherwise be compost.

In order to make pectin, all you have to do is to save apple peels and cores (when I made pectin in the autumn, I made apple sauce from the apples and pectin from the off-cuts, and this time around I dried the apple slices). You then simmer them in water over medium low heat until the liquid turns pinkish and thickens a little. Strain out the bits and save the pectin. Et voilà! I put mine away in the freezer for future use (like in my Watermelon Rind Jam).


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