Have been googling, but thanks for your efforts. I was looking for the deep
geek tips that only good folks can give. Well, rather, any stuff that can
make the life of a lazy arse easier and cheaper.
...
> On 23 Apr, 15:16, "TBI" <m
...@fatmat.co.uk> wrote:
>> Hi Folks,
>> I'm looking at making red pepper jelly for sale to local markets. I'm
>> wanting to avoid using anything artificial. I want to keep the
>> ingredients
>> as simple and as natural as possible. The problem is that commercailly
>> available Pectins contain additivies.
>> Does anyone have any suggestions or tips. I've thought of making my own
>> pectin, so I'm looking for tips on this as well.
>> Many thanks for your thoughts,
> Thank goodness for google! *grin*
> "Crab Apple Pectin
> 2 pounds sliced unpeeled crabapples
> 3 cups water
> Simmer, stirring, for 30-40 minutes adding water as needed. Plop into
> colander
> lined with one layer of cheesecloth [ or muslim - ED] and set over a
> bowl; press
> to force the juices. To clear, heat the collected juice and pour
> through a stout
> jelly bag that has been moistened in hot water. The result is the
> pectin you
> will can, or freeze, or use right away.
> Tart Apple Pectin
> 4 pounds sliced apples with peels and cores.
> 8 cups water
> Simmer, little stirring needed, for three (3) minutes. Press apples
> through a
> sieve to remove cores, etc. Return liquid to a heavy kettle [ or use a
> heavy
> wide mouth pot to enhance reduction ] to cook briskly, [ and quickly ]
> stirring,
> until volume is reduced to one-half. Clarify by pouring though a stout
> jelly
> bag that has been moistened. Use, can, or freeze as above."
> http://stason.org/TULARC/food/preserving/1-3-6-How-do-I-make-and-use-...
> Dragonblaze
