extracting pectin from apple cores

Asked October 28, 2014, 6:04 PM EDT

Yesterday I tried making my own pectin. I had a bunch of apple cores and boiled them down with water but I forgot the lemon juice the recipe called for! I boiled them for about an hour then strained the cores out. The liquid is now in a jar in the refrigerator. Did I really need the lemon juice? Can I add it now and reboil? Have I ruined the whole thing?

Columbia County Wisconsin home food preservation food preparation

1 Response

You have not ruined it. If it gelled nicely then go ahead and use it as is. The lemon juice is not always necessary, it helps it to make a nice gel and so that is why I said if you have a good gel you are fine.

If you are into canning, which you must be if you are making your own pectin, you will like the National Center for Food Preservation: http://nchfp.uga.edu/

Thank you for using eXtension.