When making jams and jellies, the result is only as good as whatever goes into the jar. This is why homemade pectin is a great alternative to commercial pectins - because you know exactly what's going into your final product. And it's easy, enjoy!
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
Here's an apple jam that's nice and sweet - no apple butter austerity here. The soft chunks of apple are suspended in a glistening thick syrup (no added pectin!) spiked with crystalized ginger. From East Hampton's Georgica Bend B&B.