[NAFEX] Making our own pectin (and sugar)

Art Petrzelka art at complum.com
Mon Jun 2 09:12:09 EDT 2003

Thanks, everybody, for the pectin info. The recipe from Hélène was especially 
helpful. Nice to know that people really use this stuff.

Our intent is to make jams and jelllies with all components being produced on 
our farm. The pectin looks easy,. Making our own grape sugar may be more of a 
challenge. We'll be looking for a flavor-neutral grape for that.

Historically, there was a thriving grape sugar company in Iowa City, Iowa from 
pioneer days until about 1880 (maybe earlier demise). The grape industry in 
Iowa collapsed after World War II when chemical farming started coming into 
vogue. Grapes are so sensitive to herbicides!
Maybe I'm just too stubborn for my own good, but that's our goal...

Here are three good references on pectin. The first is a good, detailed pectin 
recipe. The second has two jelly recipes using the resulting pectin, and the 
third is from CP Kelco, a company that makes thickening and gelling agents. 
More information than you ever knew existed!!!  Check out their slide show on 
pectin chemistry. It'll make your brain hurt!

Oh, the proportions for using apple pectin look to be about one part pectin to 
one part juice or less.


On Sunday 01 June 2003 12:19, HDessureault wrote:
> I make my own pectin every year from any type of green apples. Underripe
> Hélène, in zone 3 where there is plenty of apples but no quinces.
> As an after though, as anyone ever used pears?

Art Petrzelka
Amana, Iowa 
Zone 5

More information about the nafex mailing list