[NAFEX] Making our own pectin
Lon J. Rombough
lonrom at hevanet.com
Sat May 31 10:05:53 EDT 2003
For really high pectin production, try quinces. I've soaked about a dozen
quince seeds in a teacup of water and had the water turn thick, like syrup
from the pectin. Dry quince seed is even sold in Middle Eastern grocery
stores for the purpose.
Otherwise, the peeling and cores of apples have the most pectin.
From: Art Petrzelka <art at complum.com>
Reply-To: art at complum.com, North American Fruit Explorers
<nafex at lists.ibiblio.org>
Date: Sat, 31 May 2003 08:02:37 -0500
To: North American Fruit Exchange <nafex at lists.ibiblio.org>
Subject: [NAFEX] Making our own pectin
We're going to try making our own pectin this year from sour apples. We have
enough volunteer apples scattered around the ravines on our farm to make a
of it this year. Has anyone an idea what apple might be best suited for
pectin production ?
I would guess that crabapples would be a good candidate. We have one
tree that looks like a large Whitney crab that I would try first.
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