HOME MADE PECTIN

Homemade Pectin
Apple pectin can be made at home to add to the non-gelling juices of strawberries, cherries, rhubarb or pineapple to set into a perfect jelly. Pectin content is highest in lightly under ripe fruit, lacking adequate pectin of its own, is responsible for a good deal of runny jams and jelly. This natural pectin in the fruit can be activated only by cooking--but cooking quickly. It’s a soluble fiber that helps diabetic conditions and can be made up for arthritis. This can be used as a fiber in dishes, known as a fat blocker for weight inserted in diet formulas. Pectin is also used for cancer, getting lead, drugs out of the body. Homemade means the cook has control of the formula, and the organic apples, especially if used for healing.
http://earthsorganicnews.blogspot.com/2010/03/pectin-stops-cancer-cells-from-growing.html
For about a pint of pectin you will need 10 pounds of apples, a 10-12 quart preserving kettle, and a good strong jelly bag.
Wash apples, cut in quarters without peeling or coring, but remove stems and blossom ends. Put the apples in a kettle, barely covering wit cold water, and set over moderate heat; cover and cook slowly for about 30 minutes, or until the fruit is quite soft. Turn the cooked apples into the dampened jelly bag, letting it hang overnight to extract as much juice as possible without squeezing. This will produce around 3 quarts of juice, which you boil down to about 1/6 or 1/8 its original volume to make 1 1/2 to 2 cups of heavy, syrup. Needs to be strained before using.
Testing for pectin content: In a cup, stir together 1teaspoon cooked fruit juice with 1 tablespoon rubbing alcohol (everyday 70 % kind). No extra pectin is needed if the juice forms one big clot that can be picked up with a fork. If the fruit juice is too low in pectin, it will make several small dabs that do not clump together.
To Store for later use. Pour the hot, strained pectin into hot 1/2 pint canning jars; adjust the lids and process in a Boiling-Water Bath for 5 minutes. Remove jars; complete seals if necessary. Store in a cool, dry, dark place.
To Use homemade Pectin Add 1/2 to 3/4 cup apple pectin to 4 cups low-pectin fruit juice in a large kettle and bring to a boil; after 2 or 3 minutes of boiling - add 2 to 3 cups of sugar for the amount of fruit juice used (4 cups, above) (adjust this to you level of desired sugar, I use lots less), then boil rapidly until the jelly stage is reached. Skim, ladle into hot glasses and seal. You might use a juicer here, but I put in the rough direction in case of any problems.
This is an emergency page and pectin becoming expensive. You can use apples in jellies to cut down on the use of pectin also.
Honey Jelly To make jelly its 2 cups homemade pectin to every 2 1/2 cups honey plus 1/2-cup water. Rapidly boil the ingredients for 10 minutes. Stir but do not lower the heat. Pour immediately into hot, sterilized jars. Seal and do not disturb them until they are cool and partially set. To complete the setting, set the jars in the refrigerator.
Acid: None of the fruits will gel or thicken without acid. The acid content of fruits varies, and is higher in under ripe than the fully ripe fruit, (Now there's some health knowledge!) Tast e-test for acid content. This is a comparison. If the prepared fruit juice is not so tart as a mixture of 1 teaspoon lemon juice, 3 T. water and 1/2 tsp sugar your juice needs extra acid to form a successful get. A rule-of thumb addition would be 1 Tbs. lemon juice or homemade citric acid solution to each 1 cup of prepared juice.
Food for Thought: Diets to Ward Off Diabetes, Science News Online, Nov. 30, 20http://earthsorganicnews.blogspot.com/PectinStopsCancer

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