Apple pectin can be added as a natural thickener in various jellies, jams, jams, and sweet sauces. Share with друзьями: 
Time: — Сложность:easy Quantity: 1.5 tbsp. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. unripe green sweet and sour apples, wash and cut into large pieces (do not peel seeds and peel)
Recipes with similar ingredients: apples, apple pectin
Recipe preparation:
- In a large saucepan, pour 1 liter of apples. water, put the pan On a stove and over high heat, bring to a boil. Reduce the fire to medium temperature and cook at low boil for 20 minutes, until the apples are soft. Remove the pan from the stove and let cool for a while. Place in a large bowl wet gauze, then put on top the pulp and juice of apples. Collect corners of gauze and knot.
- Hang gauze with apples over a bowl and leave overnight. On the next day, pour the strained apple juice into the pan. Bring the juice to a boil and cook over high heat until liquid does not evaporate in half.
- Chill and use apple pectin for 4 days, or Pour into containers and freeze. Frozen pectin can store for 6 months.
