posted by ROY 03-19-101 8:26 AM
Pectin for Making Jellies and Jams
Boil 4 cups apple peelings and cores with 4 cups water and the juice of 1 lemon. Boil rapidly until juice has reached a thick pectin consistency, about 15 minutes. Strain. Use at once or freeze.
To make jelly, use 1/3 cup pectin with 2 cups juice; bring to a full rolling boil, then add 3 1/2 cups sugar and boil at full boiling stage, stirring constantly, for 1 minute or until jelly test done. It should thicken when a little is placed on a cool saucer.