HOMEMADE PECTIN

      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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