Different recipes call for different kinds of pectin. (What is pectin, anyway? Find out here.) So what if you're all set and ready to make a pot of jam, and your recipe calls for liquid pectin, but you only have dry? Can you substitute them?
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own.
Do you love making homemade jams and jellies? Do you enjoy squeezing every last penny out of your produce and mourn the waste of all those apple cores, rinds, seeds, and peels that go into the compost bin? Welcome to homemade pectin!
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.