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.

Step 1: Liquify the Pectin

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.

Comments

[CanfieldsFarm]

THANK YOU!!!! ive been trying to figure this out for a year now!!

[poofrabbit]

Hey congratulations on winning Scoochmaroo Challenge: Reuse!!!

[jessyratfink]

This is awesome!

[vkoudymov]

Thanks!