I'm new to this forum, though not new to GW. I've been lurking for a while, catching up on the changes in canning. I've done water batch canning of fruit and jams, but not for some time.
I've been extracting pectin from green apples. Our tree was sagging from all the apples it is bearing, so we've thinned it out and I am boiling down the small apples. The pectin passes the alcohol test, although each batch is slightly different from the next. I'm trying to concentrate it so it doesn't take up too much space. I'm up to 18 qts so far and I have hundreds of pounds of apples still waiting.
My question is - how does my home-made pectin compare with commercial liquid pectin? The descriptions of liquid pectin sound like a 3oz package would set around 6-8 pints of jelly. Is this super-concentrated pectin? How do I calibrate my pectin against this? Or do I have to make up my jams or jellies and test each batch in order to normalize my pectin.
Thanks,
Cheryl
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jadeiteOriginal Author
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malna
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