---
comments: true
tags:
  - ingredient
---
# :rice: Pectin

![Pectin](../assets/images/pectin.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 30 minutes |

## :salt: Ingredients

- :green_apple: 2 lbs tart green apples
- :droplet: 4 cups water
- :lemon: 1 Tbsp lemon juice

## :cooking: Cookware

- 1 saucepan
- 1 cheesecloth

## :pencil: Instructions

!!! note

    Pectin is a natural fiber found in most plants. Fruits like apples and oranges are particularly high in pectin,
    with the highest concentrations in the skins, cores and seeds.

### Step 1

In a saucepan, boil two pounds of tart green apples (slightly under-ripe apples work best) with four cups of water and
one tablespoon of lemon juice for 30 minutes, then strain through cheesecloth

### Step 2

Boil further to reduce the volume by half will result in an effective homemade liquid pectin.

!!! info

    See [Equivalents & Substitutes][1] for dry to liquid pectin conversion.

## :link: Source

- <https://www.thekitchn.com/the-point-of-pectin-5-reasons-to-add-it-to-your-jam-193449>

[1]: <../reference/equivalents-and-substitutes.md#pectin>