Making pectin

Posted August 9, 2010

by Lensyl Urbano

Extracting pectin for making jelly does not seem to be that hard. Sam Thayer has a nice little article on how to get pectin from apples. The blog Spain in Iowa, has some nice pictures and video of how they extracted pectin from apples and what the result should look like when you test it by putting a teaspoon of pectin into a teaspoon of rubbing alcohol. Almost immediately (but leave it in for a minute), the pectin should jell in the rubbing alcohol and you should be able to pull it out using a fork.

Basically, all you do is chop up the apples, cook them for a long time over low heat till they’re broken down, and then strain out the liquid produced. Since I have access to a lot of green apples that won’t be used for anything else, I tried the process myself. Using a pot full of apples I produced a lot of liquid; way more than I could ever use, but the process seems to work fairly well.

One 8 quart pot of apples produced 8.75 cups of liquid. I’d planned to use the home-made pectin in my currant jam, but testing the currant juice showed that it had just as much, if not more pectin than my boiled apple residue. I guess I’ll save the apple pectin for future use.

Ideally, Student Run Businesses should sell goods or services that are worth the value paid. While I appreciate that there is some value to the sympathy of friends and family, it is nice when customers believe they’re getting a good deal even without that. One direction I try to direct the students is toward making things from scratch, because it adds so much to the experience. Then they can have the extra value of using natural, perhaps even organic, ingredients and satisfying Michael Pollan’s rules for good eating.

In Defence of Food by Michael Pollan

My students have not yet tried jam or jelly-making, but if they do natural pectin would be great.

Citing this post: Urbano, L., 2010. Making pectin, Retrieved February 23rd, 2018, from Montessori Muddle: http://MontessoriMuddle.org/ .
Attribution (Curator's Code ): Via: Montessori Muddle; Hat tip: Montessori Muddle.

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