Apple Pectin

Ingredients

• 1 pound apple pulp
• 3 tablespoonfuls lemon juice
• 5 cupfuls cold water

Method

1. 1

   Wash the apples thoroughly, remove the stem ends and cut the apples in quarters without removing the skin or cores.

2. 2

   Add the lemon juice and water and simmer until the apples are soft.

3. 3

   Place in a jelly bag and let drip, squeezing out the juice gently.

4. 4

   Then strain through a flannel without squeezing.

5. 5

   Test with wood alcohol for pectin.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.

Apple Pectin 1 pound apple pulp 3 tablespoonfuls lemon juice 5 cupfuls cold water

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