extracting pectin from apple cores
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?
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/
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