Daily Preserves: How To Make Apple Pectin Jelly

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Pectin is the jelling agent that many fruits have and that makes them good candidates for jelly and jam. Apples and quince are high in pectin, while others, like pears and some berries, have very little. So when you want to make a firm jam you either have to add commercial pectin or pectin jelly from another fruit.

Some artisan jam makers (notably June Taylor) make their own pectin. At Lindy's Toast, Lindy shows how easy it is to make apple pectin jelly - it just takes a few unripe apples, some sugar and a lemon.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.