6 large lemons, cut into small pieces (including seeds, pith, and flesh).

For larger batches, simply scale up the recipe accordingly. Note: This recipe makes a small batch of apple pectin, and the yield may vary depending on the ripeness and variety of the apples used. Store the homemade apple pectin in a clean jar in the refrigerator for up to 3 weeks, or freeze it for longer storage. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, pressing on the solids to extract as much liquid as possible.ĭiscard the solids and let the liquid cool completely. Remove the pot from the heat and let it cool slightly. Simmer the mixture for about 1 hour, stirring occasionally, until the apples have turned to mush and the liquid has thickened. In a large pot, combine the chopped apples, water, and lemon juice.īring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Wash and chop the apples into small pieces, including the cores and seeds, but excluding any bruised or rotten parts. 4 pounds of chopped apples (use a variety of tart apples, such as Granny Smith).Here’s a simple recipe for making homemade apple pectin: Homemade apple pectin can be made by simmering chopped apples with water and a small amount of lemon juice, then straining the mixture to extract the liquid, which is rich in pectin. It’s available in supplement form and is sometimes used as a natural remedy for digestive issues. Pectin has also been found to have potential health benefits, such as reducing cholesterol levels, improving gut health, and aiding in the management of blood sugar levels. It’s also used in the production of some dairy products, baked goods, and as a fat substitute in some low-fat or reduced-calorie products. Pectin is commonly used as a thickener, stabilizer, and gelling agent in the food industry, particularly in the production of jams, jellies, and other fruit preserves. It’s a soluble fiber that forms a gel-like substance when mixed with water and heated, which makes it a popular ingredient in food processing and cooking. Pectin is a naturally occurring polysaccharide (a type of carbohydrate) found in the cell walls of many fruits and vegetables, particularly in apples, citrus fruits, and berries. Keep in mind that the effectiveness of these substitutes may vary depending on the recipe and the desired outcome, so it is always best to consult a recipe or a trusted source for guidance. These alternatives include cornstarch, arrowroot powder, gelatin, agar agar, chia seeds, and fruit with high pectin content.

Pectin vs agar