On 23 Apr, 15:16, "TBI" wrote:
Hi Folks,

I'm looking at making red pepper jelly for sale to local markets. I'm
wanting to avoid using anything artificial. I want to keep the ingredients
as simple and as natural as possible. The problem is that commercailly
available Pectins contain additivies.

Does anyone have any suggestions or tips. I've thought of making my own
pectin, so I'm looking for tips on this as well.

Many thanks for your thoughts,

Thank goodness for google! *grin*

"Crab Apple Pectin

2 pounds sliced unpeeled crabapples
3 cups water

Simmer, stirring, for 30-40 minutes adding water as needed. Plop into
colander
lined with one layer of cheesecloth [ or muslim - ED] and set over a
bowl; press
to force the juices. To clear, heat the collected juice and pour
through a stout
jelly bag that has been moistened in hot water. The result is the
pectin you
will can, or freeze, or use right away.


Tart Apple Pectin

4 pounds sliced apples with peels and cores.
8 cups water

Simmer, little stirring needed, for three (3) minutes. Press apples
through a
sieve to remove cores, etc. Return liquid to a heavy kettle [ or use a
heavy
wide mouth pot to enhance reduction ] to cook briskly, [ and quickly ]
stirring,
until volume is reduced to one-half. Clarify by pouring though a stout
jelly
bag that has been moistened. Use, can, or freeze as above."

http://stason.org/TULARC/food/preser...ectin-101.html

Dragonblaze