How to Make Grapefruit Pectin

A key ingredient in homemade jams and jellies, pectin can be made from many citrus fruits and berries. Grapefruit pectin, however, is more often used as a dietary supplement and like all citrus pectins, it provides a good source of soluble fiber. But grapefruit also has other health benefits as an antibacterial and an antiparasitic; studies also show that it can help lower blood pressure and cholesterol. As an alternative to buying grapefruit pectin in pill form at a health food store, you can make your own.

Things You'll Need

• Pot
• Cheesecloths
• Strainer
• Saucepan
• Canning jar

Instructions

Making Grapefruit Pectin

1. Purchase 4 pounds of unripe grapefruit, which is when the citrus fruit contain the highest pectin levels. Cut them into quarters. Do not discard the pith, the membrane between the pieces of grapefruit meat or the seeds because they are rich in pectin.

2. Place the grapefruit pieces into a large pot. Fill the pot with just enough water to cover the fruit. Cover the pot and place on low heat. Cook for 45 minutes, or until the fruit is soft and half the liquid has evaporated. Stir the liquid every 10 minutes.

3. Place the cooked fruit in two layers of cheesecloth or in an old, unwanted t-shirt that has been spread across a strainer. Position the strainer on top of a large, five-quart saucepan. Gather the edges of the cheesecloth and lift it above the strainer to allow the citrus juice to drip naturally into the saucepan. You can squeeze the cheesecloth or t-shirt to make the juice come out faster, but this will result in cloudier and tarter juice. Once the fruit has finished draining, discard the fruit.

4. Cook the drained juice on low heat, stirring frequently. Cook for at least 20 minutes or until half of the liquid has evaporated.

5. Remove the saucepan from the heat and allow the liquid to cool. To test the strength of the pectin, place two drops of rubbing alcohol and one teaspoon of pectin into a glass. If the pectic coagulates like a jelly, you can place the pectin in an 8-ounce canning jars to cool. If not, return the saucepan of pectin to the stovetop and cook for 10 minutes more on low heat. Test the pectin with rubbing alcohol again before storing.