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Homemade Pectin

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      Title: HOMEMADE PECTIN
 Categories: Preserves
      Yield: 1 Servings
 
           Underripe Granny Smiths,
           Pippins, green apples;
           Washed and cut into eighths
           (do not core or peel)
      2 c  Water for each pound of
           Apples
 
  Place the apples and water in a large stockpot or soup kettle, cover,
  and bring to a boil.  Reduce heat and simmer 20 minutes or until
  apples are tender.  Remove from heat and allow to cool slightly. Pour
  the pulp and juice through a jelly bag or line a large bowl with
  dampened cheesecloth, pour the pulp and juice through, gather the
  corners of the cheesecloth, and tie in a knot.  Suspend from a
  cabinet knob or handle and allow to drip into a bowl overnight. The
  next day, measure the apple juice and pour into a large pot. Bring to
  a boil voer high heat and cook until reduced by half. Refrigerate and
  use within 4 days or pour into containers and freeze for up to 6
  months. An easy way to determine reduction is to measure the depth of
  the liquid in the pan with a plastic ruler before boiling. Re-measure
  as liquid reduces. No need to pour into measuring cup!
 
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