Homemade Apple Pectin

Jams and jellies need a substance called pectin in order to gel. Some fruits are naturally high in pectin, such as apples and citrus fruits, but others, such as berries, don't have as much. There are some ways to mitigate this challenge when you're making jam with low-pectin fruits. Adding commercial liquid or powdered pectin is one way to get a low-pectin fruit jelly to gel. But you can save money with a totally natural approach by making an equivalent product from apples.

Homemade liquid pectin can be made from apple scraps, meaning the cores and peels, or unpeeled cored and cubed apples. Just stockpile these in the freezer until you have enough for the recipe. Be sure to use organically grown fruit if you are using the peels because the chemicals and pesticides will transfer into the pectin otherwise.

Use your homemade pectin to make jelly with low pectin fruit. Combine equal parts low pectin fruit juice and an equal amount of homemade pectin. Measure the combined liquid, and then follow a jelly recipe for how much sugar and acid (usually lemon juice) to add.