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  • Writer's pictureBrian

HOMEMADE PECTIN (for jam - versus buying the dried stuff)

Updated: Mar 23

Pectin is a ingredient used in jams, jellies and marmalade to thicken and allow them to set. It comes naturally in fruit and is extracted from cooking.

Commonly you will notice many recipes calling for dried pectin, this is a convenient and inexpensive solution, but does not reap the nutritional benefits of extracting it at home. So obviously we would have a blog post on that here!! :)

Which fruits have pectin?

Apples, citrus fruit (especially peels) and plum like fruit, all have high pectin levels, high acidic levels and sour taste. The fruit you choose to extract your pectin from will mirror some of the flavour of the fruit, so keep this in mind when choosing your recipe. Most commonly apples are chosen because of their high pectin yield and mild flavour. So that is what we will use in this recipe- plus they are in season now!

  • Knife

  • Cutting board

  • Pot

  • Cheesecloth

  • Strainer

  • Bowl

  • 1 pound of green apples, cubed

  • 3-4 L of water

  • To start, cut the apples into small cubes and place them into the pot.

  • Once all the apples are cut, pour enough water over the apples to not quite cover them.

  • Bring to a boil then reduce to a simmer. Ensure this doesn't boil dry so check on it and control the heat.

  • Stir occasionally, until the apples become mushy, about 45 minutes to an hour.

  • Place a strainer in a bowl and line with cheesecloth. Next, pour the mixture onto the cheesecloth. Allow it to strain for 4 to 5 hours or overnight for best results. Ensure you cover it to prevent fruit flies from digging in.

  • The liquid should appear like clear juice. Use it immediately or freeze for later use.

Now you are ready to make jam! Check out our recipe here.



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