Pictured is a jelly blob made by adding lemon juice and denatured alcohol to the pectin.
Step 1: Liquify the Pectin
- Juice your apples, drink the juice (or whatever else you do with apple juice).
- Run the pomace / pulp through the juicer again to make it more dry.
- In a ceramic or stainless pot, dissolve the pomace / pulp in water.
- The consistency should be ½ as thick as regular apple sauce, very runny.
- Boil the mixture for about 1 hour on low-medium.
- Let the mixture cool to room temperature.
Step 2: Separate the Mixture
- Using a coffee filter, strain the mixture.
- Wring the filter lightly to drain more pectin-water.
- Use cheese cloth to wring the filter more heavily, but avoid tearing.
- Put the wrung contents into a seperate bowl for later use.
Pictured is 32 fl. oz. of pectin water and about a ½ cup of pomace / pulp.
Step 3: Concentrate the Pectin
- Boil on high heat.
- Pectin is ready when the boiling sounds 'soapy' or sizzling, like blowing air through teeth.
Step 4: Test Pectin (Optional)
DANGER: Do NOT drink the final product, it is toxic and SHOULD NOT be mistook for a jello shot.
- Use a plastic straw with your finger on the end as a pipette.
- Put a sample of pectin into a small container, 5-10 drops should be enough.
- Add 1-2 drops of lemon juice to the pectin.
- Add 3-10 drops of denatured alcohol to the mixture (available at hardware stores).
- Swish the mixture, it should jellify. If not, keep boiling.
Step 5: Make Apple Sauce
- Add water to the pomice / pulp and stir until the texture is what you'd expect with apple sauce.
- Add sugar and cinnamon to taste.
- Reward yourself for all the hard work, enjoy it!