How to Make Your Own Pectin Powder

You need pectin to make jelly.

For those who enjoy making their own preserves, like jam and jellies, pectin powder is often the most expensive ingredient to purchase. Making your own powder allows you to use a more diverse set of recipes. For those who are concerned about the presence of additives in manufactured pectin, making your own pectin powder lets you know exactly what ingredients are present in your food.

Things You'll Need

• Underripe citrus fruits
• Underripe apples
• Knife
• Food processor
• Food dehydrator (optional)
• Cheesecloth
• Bowl
• Lemon juice
• Water

Instructions

Citrus Pectin

1. 

   Remove the peel.

   Cut your citrus fruit into quarters and remove the peel from the fruit, retaining as much of the pith (the white part of the peel) as possible.

2. Take a sharp knife and cut the colored section of the peel from the pith. Allow the pith to dry completely in a sunny, well-ventilated area. It is best to leave it for at least 12 hours.

3. Use a food processor or a mortar and pestle to grind the dried pith into a fine powder.

Apple Pectin

1. Peel and core the apple, separating the peel closely from the fruit.

2. 

   Thinly slice the apple.

   Cut the flesh of the apple into thin sections and use a food dehydrator to dry both the fruit and the peel. If you do not have a food dehydrator, dry only the peel in a sunny, well-ventilated area, leaving it for at least one day to ensure complete dehydration. You should be left with thin, crumbly flakes.

3. Use a food processor or a mortar and pestle to grind the apple flakes or peel into a fine powder.

To Use

1. Take a half a pound of pectin powder and add 4 tablespoons of lemon juice. Mix and let it stand for one hour, then add two cups of water and let it stand for another hour.

2. Boil the mixture gently for 10 minutes, let it cool, then place it in cheesecloth over a bowl to drain. Press the cheesecloth to remove all of the juice.

3. Test the strength of your pectin by placing a spoonful in a glass of rubbing alcohol. If the pectin forms a globular mass that can be removed with a fork, then your pectin is ready to use. If not, repeat Step 2.

4. Use 1 cup of the resulting mixture with 1 cup of sugar and about 1 1/2 cups of cooked fruit for jams or 1 cup of fruit juice for jellies.

Tips & Warnings

• Pectin amounts are highest in unripe or just ripe fruits, so be sure not to use over-ripe apples or oranges. Your pectin powder should keep for about six months if you store it in a cool dry place.

• It is essential that the ingredients be completely dehydrated before you grind them because if your pectin powder has any moisture or oil, it will not keep. Since fruits have different amounts of natural pectin, the amounts that you use may vary dependent on the types of jams or jellies that you are making.

References

• University of Florida: Using Citrus Fruits
• Tree Top: Apple Fiber Ingredients
• The Forager: Making Your Own Apple Pectin