Details

• ⏲️ Prep time: 20 mins
• 🍳 Cook time: 30 mins
• 🍽️ Servings: 4 small jars

Ingredients

• 1kg unripe apples
• 1l water
• 500g-750g sugar
• Grain alchohol or meths for testing pectin

Directions

1. Roughly chop the apples and put pips, cores, everything in a large pan
2. Add water enough to just cover the fruit and boil until soft, do not mash
3. Strain the pulp overnight through a fine cloth without squeezing
4. Add 1tsp apple liquid to 3tsp alchohol and stir, if a blob of jelly forms it is strong enough to use (if not boil to reduce further)
5. To preserve your pectin you can water bath can, or boil then add 1lb sugar per pint liquid (do not cook to setting point) and store in jars for 1 years
6. Usage: one small jar (200ml/8oz) per kg fruit