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Linda Davis
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The more economical method is to make the pectin/juice liquid from the peels, cores and scraps of apples. Use the slices for pie or whatever you want, then cook the pectin-rich parts like this: 2 quarts peels and cores of under-ripe apples Water to barely cover Bring to boil and cook about 30 minutes, till very soft. Put liquid through a coarse strainer first, then, if you want a clear liquid, use a fine strainer or jelly bag. Use to make apple jelly or to add to any low-pectin fruit, or as the base for mint or hot pepper jelly.
Toggle Commented Sep 28, 2011 on How to Make Apple Pectin Jelly at Toast
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Sep 28, 2011