Instructables

Using Apple Leftovers from Juicing - Pectin & Apple Sauce

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Picture of Using Apple Leftovers from Juicing - Pectin & Apple Sauce
If you own a juicer, you can make apple juice and have plently of leftover scraps, called pomace. You can compost it, turn it into garbage enzyme, or throw it out. Before you do, consider this instructable. It will shows you how to extract pectin for jam and jelly making using a method only slightly different from NoFiller's Pectin from Scratch instructable. This pectin has a neutral flavor since there is only residual apple juice in the process. Also, you'll be able to use the pomice to make apple sauce. It's flavor isn't as good as Poppa Chubby's Home Made Applesauce, it's bland actually, but it's a good source of fiber. Lastly, consider eating the apple whole instead, core included, it's quicker.

Pictured is a jelly blob made by adding lemon juice and denatured alcohol to the pectin.
 
 
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Step 1: Liquify the Pectin

Picture of Liquify the Pectin
01B - Boiled Pomice.jpg
In this step, liquify the pectin by boiling the pomace / pulp.
  1. Juice your apples, drink the juice (or whatever else you do with apple juice).
  2. Run the pomace / pulp through the juicer again to make it more dry.
  3. In a ceramic or stainless pot, dissolve the pomace / pulp in water.
  4. The consistency should be ½ as thick as regular apple sauce, very runny.
  5. Boil the mixture for about 1 hour on low-medium.
  6. Let the mixture cool to room temperature.
Pictured is the pulp of 4 apples and about 40 fl. oz. of water.

Step 2: Separate the Mixture

Picture of Separate the Mixture
02B - Filter Step 1.jpg
02C - Filter Step 2.jpg
02D - Filter Step 3.jpg
02E - Filter End.jpg
In this step, separate the pectin from the pomace / pulp mixture.
  1. Using a coffee filter, strain the mixture.
  2. Wring the filter lightly to drain more pectin-water.
  3. Use cheese cloth to wring the filter more heavily, but avoid tearing.
  4. Put the wrung contents into a seperate bowl for later use.
  5. Repeat...
For faster production or larger quantities, use a large sheet of fabric.

Pictured is 32 fl. oz. of pectin water and about a ½ cup of pomace / pulp.
Womanchief1 year ago
Terrific! I make a lot of jam & pectin is nearly $4 at Wal-Mart. But no more! Thank You!
LoganMackey2 years ago
THANK YOU!!!! ive been trying to figure this out for a year now!!
poofrabbit2 years ago
Hey congratulations on winning Scoochmaroo Challenge: Reuse!!!
This is awesome!
vreinkymov (author)  jessyratfink2 years ago
Thanks!