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Full Online Book HomeLearning KitchenPreserving - Pectin - Pectin For Making Jellies And Jam
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Preserving - Pectin -  Pectin For Making Jellies And Jam Post by :cowenpa Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2872

Click below to download : Preserving - Pectin - Pectin For Making Jellies And Jam (Format : PDF)

Preserving - Pectin - Pectin For Making Jellies And Jam

Boil 4 cups apple peelings and cores with 4 cups water and the juice of 1 lemon. Boil rapidly until juice has reached a thick pectin consistency, about 15 minutes. Strain. Use at once or freeze.

To make jelly, use 1/3 cup pectin with 2 cups juice; bring to a full rolling boil, then add 3 1/2 cups sugar and boil at full boiling stage, stirring constantly, for 1 minute or until jelly test done. It should thicken when a little is placed on a cool saucer.
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4 lbs. jalepeno peppers 2 lbs. onions 3 cups vinegar 2 cups sugar 2 Tbs. mustard seed 2 tsp. turmeric 2 tsp. celery seed 1 tsp. ginger Wash and cut jalapenos and onions into thin slices and cold pack into jars. (Wear a pair of rubber gloves for handling jalapenos.) Place remaining ingredients in large saucepot and bring to a boil. Pour hot mixture into jars,leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 Pints.
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Preserving - Homemade Pectin Preserving - Homemade Pectin

Preserving - Homemade Pectin
2 pounds under-ripe Granny Smith apples, washed and cut into eighths (not peeled or cored) 4 cups water In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day,
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