Catalan Kitchen LogoThe Catalan Table
Homemade Apple Pectin
Homemade apple pectin is a natural and thick jelly made with slightly unripe, tart Granny Smith apples, enriched with a citrus touch of lemon.
sauce
apple
boiled
preserve
Ingredients
Servings:
4

Ingredients

  • 1 kgOrganic Granny Smith apples They should be slightly unripe, the more acidic the better
  • 2 lemons
  • 1 litermineral water
  • Strainer
  • Cheesecloth
Nutritional Information

Per Serving (Approx.)

Calories
145 kcal
Protein
1 g
Fat
1 g
Carbohydrates
40 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Strainer

  • Place the strainer over a medium or large container to catch the liquid that will separate from the solid ingredients.
  • Slowly pour the contents of the original container into the strainer, ensuring it doesn't overflow. It is important to strain this mixture so that the excess liquid does not affect the texture of the final dish.
  • Let the strainer rest for about 5 minutes to allow all the liquid to drain completely from the ingredients. While waiting, you can gently stir the ingredients inside the strainer with a spoon to ensure all liquids are removed.

Cheese Platter

  • Wash 1 kg of slightly unripe organic apples thoroughly. The more acidic they are, the more pectin they will contain.
  • Without removing the skin, cut them into quarters with a sharp knife.
  • Rinse the lemons well, making sure to remove any dirt, and also cut them into quarters.
  • Boil the apples and lemons together with 1 liter of mineral water. Let it cook over medium heat for 45 minutes.
  • Strain the mixture using a chinois and a cheesecloth (or a clean cotton cloth), ensuring that the juices are well extracted.
  • Allow it to drain overnight, ideally for 8-12 hours, until the next day.
  • You will obtain a gelatinous liquid that will be your natural pectin.
  • Usage:
  • Add approximately 75 grams of pectin for every kilogram of fruit.
  • Incorporate the pectin into the jam cooking process when it is nearly finished, just before removing it from the heat.
  • When adding the pectin, also add the lemon juice, as this enhances the thickening action of the pectin and acts as a sterilizer.
  • You can use it immediately or store it for later:
  • Store it in small jars in the refrigerator, where it will keep for 2 weeks.
  • You can freeze it in previously sterilized glass jars and it will last about 3 months.

Note

  • Put two tablespoons of 96º alcohol in a glass or ceramic cup.
  • Add a teaspoon of our pectin and gently stir with a spoon until well mixed.
  • If the pectin forms a thick lump, it means it has good gelling strength.
  • Immediately pour the mixture down the sink to avoid accidental consumption, as pharmacy alcohol is dangerous if ingested.
  • If the desired thickness is not achieved, we can continue to reduce the pectin by boiling it for an additional 30 minutes, regularly checking its consistency.
Recommendations & Tricks
  • Note: To test the strength of our pectin, prepare the test as follows:
  • Take a small cup and add two tablespoons of 96º alcohol.
  • Add a teaspoon of pectin to the cup with alcohol and stir gently.
  • Observe if the pectin forms a compact and dense lump; this indicates good gelling strength.
  • Make sure to dispose of the mixture down the sink immediately after the test to avoid the risk of accidental ingestion, as pharmaceutical alcohol is toxic when consumed.
  • If the pectin does not form a consistent lump, continue reducing it by boiling for an additional 30 minutes and repeat the test until the desired result is achieved.