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Homemade pectin

Homemade pectin made from apples alters the flavor of the jelly
less noticeably than any other homemade pectin. I have seen recipes
for making pectin from citrus and other fruits, but cannot find
them now. I know at least 2 were at the Food Safety website that
has closed down.

Many fruits contain both sufficient pectin and sufficient acid to
make jelly. If the fruit you want to use lacks pectin combine it
with a high pectin fruit. If it lacks acid combine it with a high
acid fruit. Similar information is available on various websites
and in many books.

Fruits which contain both acid and pectin in sufficient amounts:

Apples (tart) Grapes
Blackberries Loganberries
Crab apples Plums
Currants Qunices
Gooseberries Raspberries

Fruits lacking sufficient pectin:

Cherries Pineapple
Peaches Rhubarb

Fruits lacking sufficient acid:

Apples (sweet) Huckleberries
Blueberries Pears

To test for pectin:

Combine 1 tablespoon juice, 1 teaspoon sugar, 1 and a half teaspoon
Epsom salts

Stir until salts dissolve and let stand for 20 minutes

If a solid mass or large flocculent particles are formed, the juice
contains enough pectin to make a satisfactory jelly. From this
you can see that your pears have sufficient pectin, and can be used
as a pectin source for a high acid fruit. Your plums have both
enough pectin and enough acid.


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7 of 9 people found the following review helpful:
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Extraction of Pectin from Citrus Peel, March 18, 2004 - 10:33 PM
Reviewer: Anonymous from USA
For interested persons wanting to know how pectin is prepared commercially. See publication Proc.Fla.State.Hort.Soc.89:1976 pages 166-168. You might be able to convert this knowledge into a workable homestyle extraction procedure. The CitrusGuy.

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