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Homemade Apple Pectin Question

Posted by uaskigyrl none (My Page) on
Sun, May 15, 11 at 13:18


I was wondering if homemade apple pectin had to strictly be made with green apples or can I make it from the core and peels of different apples? I got a few pounds of braeburn apples in my co-op basket and since I don't really eat apples whole, I've been making applesauce and different things with the apples and have cores and peels.

Also, if I can make homemade apple pectin, do I just substitute it with the store bought pectin 1:1 in recipes?


Follow-Up Postings:

RE: Homemade Apple Pectin Question

I've made apple pectin for the first time last August. From what I had read, you want unripe apples to get the best pectin. So that is what I used - unripe apples from my old apple tree.

When I get my bushels of apples in the fall, and am making tons of apple sauce, I save the peelings and cores and I make apple syrup. I follow the directions for peach honey, except I use apples, and I boil it to syrup consistency instead of honey consistency.

Here is a link that might be useful: Directions for Peach Honey

RE: Homemade Apple Pectin Question

Here is a link to one of the previous discussions about this. I have never made or used it but I know from reading here about it that no, it isn't a 1:1 exchange with regular pectin. Much more of the homemade is required. How much appears to depend on the info source.

You'll find some recommendations in this discussion.


Here is a link that might be useful: How to use homemade pectin discussion

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