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simplest pectin

Posted by jeminijad PA (My Page) on
Tue, Aug 9, 11 at 14:13

Is there any reason I have to prepare apple or lemon pectin ahead of time, and then add it to my recipe?

In the past I've done berry jams and just added apple slices/lemon pips to the recipe and sieved it out, or just put a spice bag of them in there. Am I missing something?

Follow-Up Postings:

RE: simplest pectin

If your way works, keep on doing it. I think many of us make and can pectin as a convenience factor - don't have to worry about having apples or lemons on hand.

I make apple pectin from the apples on my old apple tree. Birds or worms seem to get all my apples by the time they get ripe, but in mid summer, I can get lots of green ones to make pectin. So in my case, I would have to actually go buy apples the rest of the year to use your method.

RE: simplest pectin

Your method is one of the traditional options. The benefit of making pectin ahead is it can be frozen or canned for those times when apples or citrus aren't seasonal, but that's a convenience, not a necessity.


RE: simplest pectin

Thanks for the answers.

I ALWAYS have lemons, so for me, this is easiest, rather than adding another round of canning.

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