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  • Collateral Damage July 31, 2014
    Things have to eat to survive. When plants are eaten, they don’t always look as good as before they were eaten. Think of a head of leaf lettuce growing in your garden. It is so beautiful there – wavy leaf margins and a blush of burgundy at the tips – until you lop it off […] We love hearing from you! Please click here to see all the beautiful photos and let […]
    Ellen Honeycutt
  • Just in Time for National Moth Week July 25, 2014
    The third annual National Moth Week is winding down.  This year it started last Saturday July 19 and runs through this coming Sunday, July 27, 2014.  The inaugural celebration was back in 2012 and I highlighted some of my favorite moths at the time in my weekly article. Moths serve as food for reptiles, birds […] We love hearing from you! Please click here t […]
    Loret T. Setters
  • Buckwheat and the El Segundo Blue Butterfly July 24, 2014
    Nothing warms my heart quite like hearing the happy news that butterflies are flourishing~ somewhere.  Rarely do we get good news about our winged friends lately.  But this story is one of hope and promise! The El Segundo Blue (Euphilotes battoides allyni) is a pretty light blue butterfly that is found nowhere but in So […] We love hearing from you! Please c […]
    Kathy Vilim
  • The Wildlife Nursery July 22, 2014
      Gardening often provides the closest encounters we ever have with wild creatures.  It is a solace and a distraction in bad times, and a shared joy in good ones.  ~Ursula Buchan     When you establish a wildlife garden, you need to be aware that at some point in the spring, summer or fall you will […] We love hearing from you! Please click here to see all t […]
    Donna Donabella
  • The Good in Grapevines July 18, 2014
    I am sometimes dismayed by the rapid growth of my Muscadine grapevines (Vitis rotundifolia).  Then I spot a bird picking through them and I relax and am glad that I procrastinated on cutting back. Heck, this southeastern native vine can be cut back at any time. This past week I watched the cardinals dancing in […] We love hearing from you! Please click here […]
    Loret T. Setters
  • A Monarch Waystation in a Mall’s Landscaping July 17, 2014
    At the Healthy Living Market, which occupies the old JC Penny’s space in the Wilton Mall of Saratoga Springs, NY, there is a new Monarch Waystation site. I had the privilege of doing a landscape renovation to the surrounding island beds and sidewalk gardens this spring. We included many native perennials, and cumulatively the site […] We love hearing from yo […]
    Jesse Elwert
  • Smooth Sumac July 15, 2014
      Just a couple weeks ago, some of the bushes along my woodland edges were abuzz with pollinator activity. The flowers of Smooth Sumac, Rhus glabra, were the magnet.   Butterflies, including this Red-banded Hairstreak, Calycopis cecrops, were part of the crowd.   Honey Bees, gathering nectar, to help some bee keeper with his honey supply were also attracted. […]
    Brenda Clements Jones
  • Sweet as honeyvine July 14, 2014
    This “weed” is a host plant Honeyvine milkweed (Cynanchum laeve) is a vigorous, perennial trailing vine that is native to our eastern and central states.  Some people consider it to be a nuisance “weed”, but I call it Monarch caterpillar food. Hardy hearts I like the honeyvine’s heart-shaped leaves and the fact that I never […] We love hearing from you! Plea […]
    Judy Burris
  • Yellow and Blue make Beauty in the Garden July 11, 2014
    When I see the bright yellow flowers of the Partridge Pea (Chamaecrista* fasciculata) I tend to think of Sulphur butterflies because it is a larval host for several members of the Sulphur butterfly family. The other day I was out enjoying the diversity of insect activity on the Partridge Pea plants back in my pond […] We love hearing from you! Please click h […]
    Loret T. Setters

#GardenChat

Make Your Own Pectin

“If you have an apple and I have an apple

and we exchange these apples

then you and I will still each have one apple.

But if you have an idea and I have an idea

and we exchange these ideas,

then each of us will have two ideas.”

~George Bernard Shaw

It’s (almost) autumn in New York and the apple harvest is so inviting! Who can resist orchard rows aligned with gnarled old trees full of bright, juicy jewels in greens, golds and reds?! The mere sight of them makes my heart sing and my mouth water. It’s time for appple pie, applesauce, apple juice and …pectin. Yes, pectin! It’s a great way to use the apple peels and cores you’d otherwise compost and can save you a bit of money.

Fruits and vegetables naturally contain various amounts of pectin (defined as “collodial carbohydrates soluble in water”) which diminishes as they age. Some fruits, like apples, blackberries, quince, and Eastern concord grapes are naturally high in pectin. Others like peaches, pears, and strawberries are naturally low in pectin. If you like to make jams and jellies or preserve fruit in the freezer you will use pectin to help prevent the fruit from turning brown and to help your jelly ‘set.’ Commercial pectin is widely available in stores, but it’s also very easy to make fresh from local fruit in season…especially apples which don’t lend a strong flavor to whatever you are preserving. Why not give it a try?

Apple Pectin

  1. Wash all of the apples well.
  2. Place the peels, cores, any windfall fruit or pomace you are using into a pot and cover with water. Bring the pot to a boil and simmer the fruit until it’s soft, about 30 minutes. (Whole apples should be cut into chunks.)
  3. Strain through cheesecloth until it stops dripping. This can take a while, if you don’t mind cloudy jelly (or you’re using the pectin for freezing fruit) you can hasten the process by gently squeezing the cloth to extract the liquid.
  4. Return the cooked fruit to the pot, cover with more water and repeat the process again, cooking for only half the time, about 15 minutes.
  5. Now the liquid must be reduced to a concentrate. Place all of the liquid back into a pot and bring to a simmer. As it reduces, it will become smooth and have a slick texture. When the liquid reduces by half it can be used in a 1:1 ratio with low pectin fruit to make jelly. (One cup of pectin for every cup of juice.) It can also be mixed with low-pectin fruit before freezing to prevent darkening. Allowing the liquid to reduce down further to 1/4 of the original volume makes a thick pectin syrup similar to the liquid pectin available in stores. It will only require 1/4 c. of the pectin syrup for every 4 cups of juice when making jelly. (Follow the directions for canning jams and jellies with commercial liquid pectin.)
  6. Extra pectin can be frozen for later use.

It may take a bit of experimenting before you are familiar with the process, but don’t let that keep you from trying it. The pectin is also great for mixing into tea with a bit of honey to soothe sore throats. Nature really has it all..

Happy harvest!

4 comments to Make Your Own Pectin

  • This is a great idea Lisa. Neither of my young apple trees are producing any fruit yet but I’m saving this to try in the future.

  • I can use crabapples can’t I? I had heard that I could. And I have the little tiny ones in abundance.

  • Lisa Gustavson

    Hi Melanie! It’s easy and saves a bit of money, but the best part is making it and using it fresh! Enjoy!

  • Lisa Gustavson

    Yes, Trina, you can use any fruit that is naturally high in pectin. Bear in mind the flavors, though, as they may be imparted to whatever you are preserving. We have crabapples, but I leave them for the deer to munch all winter so I’ve just used the cores and peels from our windfall apples and a few leftovers from pies etc. :-)

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