I just have to say that as a new country, the United States has forgotten all of these beautiful recipes and rules. It is completely beautiful and refreshing to see it brought back to life. Thank you for your time, knowledge, and wisdom.
Made this - thank you so much. I make a lot of jams and jellies, and I normally buy jam sugar for the harder to set fruits. Great to be able to use my own immature apples for this
JUST MAKING SOME BLACKBERRY JAM TODAY, THIS WAS A GREAT HELP. I NOTICED SOMEONE HIT THE THUMBS DOWN!!! SOMEONE WHO STILL LIVES ON READY MEALS NO DOUBT! LOL,LOL.
I really appreciate your instruction video. My first year of making pectin and after watching a few videos I think your video is outstanding. You actually show testing the pectin in the denatured alcohol. Also, crab apples. Incredible. I just harvested some from my neighbor’s tree. Guess i’d better give her some jam.😊 Anyhow, thank you for your help.
@@EnglishCountryLife Please tell me how do you use this homemade pectin for jam? What are the proportions? And is it possible to store it somehow else, besides freezing?
That was absolutely awesome. I have been search for natural form of pectin and preserving it as well. I am a subscriber now.. Now how to use the correct amount in my jelly. Thank you ever soo much.
I have used this method for years and it does ensure good jam jellies through the season. I also use all our windfalls no matter how small, and some times add a handful of the ripe Rowan berries from our lovely Rowan tree. Crystal Green.
@@EnglishCountryLife Thank you, I will definitely have a go at it. Not a big fan of gooseberries but strawbs are in season now so I'll try making some strawberry jam.
Thank you! I am thankful for the abundance of crab apples and your help in how to make pectin using them. I’m looking forward to picking more apples and putting your instructions to use.
Thank you Grace 🙂. Its such s simple thing to make but do useful! I confess to taking pleasure in being able to make these things for ourselves from our own apples.
Hi thanks for the awesome tips, I love passing on awesome information and teaching people to be self sufficient, I am also learning so much 😊 about been self sustainable
@@EnglishCountryLife it is worth it, because you gave some awesome tips, most channels just give you enough to get by, but you have gone out out of your way to give awesome tips, that are helpful in understanding what I need to do, so keep up giving tips they make a difference 😀 😊 👍 😄
Thank you, sir!! Excellent vlog. Will be doing this in just a couple days, once I have enough cores and peels for a full stock pot. I very much appreciate all the details. Much appreciation from Texas, USA! Take care. 😀
Very good. I do this too but using a pressure cooker to save gas and cook it up in. Though I hadn't heard of the methylated spirits. Excellent as always. !
Great tutorial Hugh! Just made a batch with the leftovers after drying some apples, along with some foraged crab apples. Worked a treat, including the test with the methylated spirits. All ready for next season’s jam making. 👍
I just sent you a comment on your gooseberry jam video and mentioned that I made my pectin from slightly unripe gooseberries. I do the exact same thing with the gooseberries that you did with the apples. The only thing I have never done is test the results with methylated spirits, I just "wing it" and having done it for a number of years you kinda get to know the feel of things don't you? After watching your video I got thinking, my neighbour has a couple of apple trees and a crab apple tree so I think I am going to be asking her for a few windfalls to give your method a try. As always, love the video. Sandie from Ontario Canada, take care and stay safe.
I just looked on amazon and the price of pectin is outrageous! Even in Walmart here a small jar was 15 bucks. crazy! So here I am learning how to make my own. this video was super informative. I do have a question though... can I then put the liquid in my dehydrator and make powdered pectin? Then I could vacuum seal it and store it in my extended pantry? Would that work? we are super tight on freezer space. thx for taking the time to do this video.
Hi Hugh, lovely tutorial. I use a baby bottle steriliser for small quantities using it as a water bath processing unit and just a processing time of about 15 minutes after bringing up to boil. Very good for small quantities of sauces, ketchups. I use the small hex bottles which are an ideal size to store pectin (buy them in batch from a company in Wales that also sells bee keeping equipment). However I also like the muffin pan idea. I go crab appling every year for making this and also making crab apple jelly. I have a couple of crab apple trees in pots so am hoping to get some crab apples in the garden next year (only bought this year). Keep up the good work. Tricia (aka Pattypan)
English Country Life I worked out it was a pasteuriser in effect although not as a canner and I had an issue with making large bottles of stuff and ended up wasting things. This way around can make my own ice cream sauces and cordials but in amounts that are easily more used up. Yes more little bottles but we get the best out of this system. Plus can control where the food comes from and what goes into it. Too many sauces are far too sweet for our taste and the bottles get recycled and reused. I bought a couple of secondhand ones from the charity shop at £5 apiece so it did not break the bank either. Here is a link to one of my posts on using the baby steriliser. tarragonnthyme.blogspot.com/2010/06/experimentation-with-bottle-steriliser.html There is a link to a chinese style plum sauce I used it for here tarragonnthyme.blogspot.com/2019/01/chinese-style-plum-sauce.html. Tricia
It's a nasty, blowy day here and with large gum trees around, not a time to be outside! So am giving pectin making a go using the apples I've thinned from one of our trees. Discovered, early in the process, that small green catepillars don't like stove top jacuzzis. Looking forward to using the result!
English Country Life Precisely as you outlined -- hubby impressed by the methylated spirits test. Not yet ready to use in jam making, though it all looks promising.
Hi from Australia We are always trying to cut back on the amount of sugar we use. We eat marmalade daily & when I make it, I add additional pectin to get it to set (I am assuming that the difficulty I,have with setting is because of cutting back the sugar.) More recently I started adding chia seeds (which I am told are very good for you) to aid setting & that has been working though I wonder if the shelf life of the marmalade may be decreased???😅 Anyway, we have a crab apple 🍎 tree so I appreciate your video & will try your method soon as it is Autumn here & I currently have fruit on the tree. Thanks from Wendy 🌸 🌸 🌸
It's always good to experiment but as you observed sugar is a preservative so too little can lead to a lower shelf life - which is why we dry so much fruit!
Thank you so much for this lovely, well informed video. I'd love to make and use my own pectin for jam making but just wondering what quantities of pectin are required for specific fruits? I do realise this will vary but is there a base line to start from? I look forward to hearing from you.🙂
Good morning Caroline, It does depend on the fruit as you say but take this as a base recipe 1kg of fruit, 3 tablespoons of lemon juice, 1.4kg of sugar 125ml of liquid pectin Hope that helps. Hugh
Thanks, Hugh; ur Fiona is brilliant! I picked some rose hips today to use, before I’d had a chance to go watch ur video. I may give this a shot with those, since there hasn’t been an opportunity to go pick any wild apples here just yet. As soon as there’s an opportunity to go get a few apples though, it’ll be specifically to try your pectin-extracting technique. And of course, I’m thinking I might try putting some food through the dehydration unit, and then through the blender one time to powder the dried pectin; freezer space is precious at my house, plus i’m a bit concerned that it sits in the freezer a while, I don’t want it to get freezer burnt! :-)
Thanks for the video. I'm tired of using the powder pectin found in the stores. I would like to know the ratio you use with a muffin tin size pectin portion to set approx. how much prepared fruit?
Hi. Just found your channel. Fantastic!! I'm new to preserving and country living and found this video tutorial very interesting but have one question please. How much home made/extracted pectin do you use when making jams, marmalades etc?
Hi Matthew, it depends very much on the amount of pectin the fruit contains. If you use the link below, there are a lot of recipes using liquid pectin that comes in 250ml bottles. Use a similar amount of homemade pectin certo.co.uk/recipes/
Well said and explained but I can't seem to find out about how much pectin to how many cups of fruit and how much sugar do u have any videos on this subject thanks so much
Thanks for the Video. You mention "then cooking apples then dessert apples" what type or name of apples do you consider cooking and then dessert apples.
Hi Robert. Cooking apples here are generally larger and too sour for eating. Varieties include Bramley & Granny Smith. Smaller sweeter varieties are considered eaters or dessert apples. There are hundreds of varieties. Ones that we grow include Sunset, Lord Lamborne & Cornish Aromatic. Most dessert apples don't have a good structure for cooking and become mushy in a pie etc. Generally cookers have more pectin than dessert apples and unripe more than ripe. Hope that helps. Hugh
Hi Sheila! It needs to be a concentrated alcohol - in most places denatured alcohol or methylated spirits is easiest to obtain. Pure ethanol would work. You need roughly 125ml per kilo so check the size of your muffin tray. Its 1 - 2 muffins per kilo here. Hugh
Great video! Thank you so much for sharing. I'm very new at this and diving into the non GMO lifestyle. Would you have some recipes for strawberry, raspberry, and blackberry jams using your own pectin?
I have only videoed gooseberry jam do far Traci, but would be happy to film the others if you would like them, we grow all of them 🙂. Raspberry jam is my favourite!
@@EnglishCountryLife i don't think I've ever had gooseberries but have wanted to! My sister lives in southern Oklahoma in the country so she always canned wild food such as grapes & another fruit larger than grapes but had thick skin,muscadines. She would can wild unripe(still green)grapes & make pies with them-tastes like gooseberries or rhubarb.
Brilliant, all for having a go and the bonus of saving a few pounds on the way! I don’t have methylated spirit in the cupboard but, having just decorated, I’ve lots of white spirit. Would this work for testing pectin?
@@EnglishCountryLife I have another question and would very much appreciate your advice please. I followed your instructions to the letter and when the fruit was cooked, gradually added water to just above the fruit (approx. 1/4 litre), simmered for a few minutes, mashed the fruit and the consistency was more like thick porridge so added a little more water. I then poured it into sieves to drain and have ended up with about 450ml of thickish liquid - this doesn’t seem very much for the quantity of fruit used (I used an 11litre pan (approx. 30cm dia x 20cm height) and it was 3/4 full when I started. Is this about the quantity of liquid you would expect? If not, should I return the pulp and liquid to the pan and add more water until it’s the consistency of thickish soup (rather than very thick porridge!)?? I have used all the cooking apples I had, but do have loads of crab apples - if your advice is to start again, would using crab apples only work? Hope you can help …. I so want making home-made pectin to work! Thank you. Shelagh Carter
450ml is not a huge amount but it is a LOT of pectin (the equivalent of two bottles of the commercial product). The amount you get does vary by apple type and ripeness
Great video! So I’m using Granny Smith because it’s past season here and I’m ‘late to the party’. Near the end, you offered a method for testing the liquid to see if it actually worked. What is it you use force that? Alcohol? Thank you!!!
Hi Janice! We call it methylated spirits - basically it's ethanol plus methanol plus dye and a bad taste to stop people drinking it. It's used in woodworking, degreasing and some camping stoves. I suspect it's similar to what some countries call "denatured alcohol". Pure ethanol would work too. Hugh
@@EnglishCountryLife one more question please. How does one store home made pectin? I’m about to cook it down now… wondered if it needed to be refrigerated? Or canned? Sorry to be a pest.
@@janiceervin428 It's lovely to hear from another self sufficient type Janice, it's never a chore to answer questions 🙂. Pectin cans well ( use directions for apple juice) and you can also freeze it. I freeze in silicone muffin trays and then wrap each muffin in greaseproof paper, popping them into a Ziploc bag. Hope that helps? Hugh
This is a great tutorial! Thank you! I picked a bunch of wild apples this summer, and I'll definitely be making pectin now. Can I do it without crabapples?
Absolutely. Any apples work. In terms of pectin content Crab apples have most, then cooking apples then dessert apples Skins and cores contain more pectin than flesh Unripe apples contain more pectin than ripe ones. They all work, it's just degree. Hugh
Wondering? If I am thinning my apple trees and picking off just tiny golf ball sized baby apples, would these be good to use to make pectin or do they need to be bigger / more mature? They are still obviously very green still so I wonder if they would be a good fit. Thanks for sharing.
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I love a video that explains everything well. Thanks so much; you video was truly educational and helpful.
That's very kind of you, thank you so much! Hugh
How much apple pectin do you use in making jam?
I just have to say that as a new country, the United States has forgotten all of these beautiful recipes and rules. It is completely beautiful and refreshing to see it brought back to life. Thank you for your time, knowledge, and wisdom.
Thank you Erica. Its a simple life, but a good one
Thank you for an awesome video presentation. I never knew I could make my own pectin. I'm going to give this a try. Nice job!
Thank you. Delighted that it was useful 🙂
Made this - thank you so much. I make a lot of jams and jellies, and I normally buy jam sugar for the harder to set fruits. Great to be able to use my own immature apples for this
@@irishgirl937 It really works. I love using up cores & skins
Im in Canada and have been looking at many videos about making pectin. Yours is fantastic. Thank you.
That's really kind of you Daphne - thank you!
@@EnglishCountryLife I am from Russia and can say the same) Thank you for explanations!
So easy with your demonstration.
Thank you Barbara - it really does work and it pleases me not to buy things that I can make from waste!
Thank you for the video. Now to make some pectin this apple season.
Its really worth it Vallerie!
JUST MAKING SOME BLACKBERRY JAM TODAY, THIS WAS A GREAT HELP. I NOTICED SOMEONE HIT THE THUMBS DOWN!!! SOMEONE WHO STILL LIVES ON READY MEALS NO DOUBT! LOL,LOL.
Blackberry jam is outstanding!
Thank You.. from across the pond..❤️🤍💙
Waves over the Atlantic 😁
very useful videos, very clearly explained, thank you very much for sharing your experience
Glad it was helpful!
Great 👍
@@donnarose1878 Thank you
Excellent 🎉
Thanks 😊
I really appreciate your instruction video.
My first year of making pectin and after watching a few videos I think your video is outstanding.
You actually show testing the pectin in the denatured alcohol.
Also, crab apples. Incredible. I just harvested some from my neighbor’s tree. Guess i’d better give her some jam.😊
Anyhow, thank you for your help.
So glad it was useful!
@@EnglishCountryLife Please tell me how do you use this homemade pectin for jam? What are the proportions?
And is it possible to store it somehow else, besides freezing?
@@Ksenia272I was going to ask the same question. 😊
Excellent video 😊
@@Julie-ix7wv Thanks Julie!
Well done! Well done! Thank you!
So glad you liked it 😊
Excellent! Thank you 🤗
You are so welcome!
Great teachings.
Thank you
That was absolutely awesome. I have been search for natural form of pectin and preserving it as well. I am a subscriber now.. Now how to use the correct amount in my jelly. Thank you ever soo much.
Thanks Catherine - welcome to the channel!
Lovely video so well explained. Thanks.
You're very welcome! Thank you!
I am so happy that I found your site. Great information with just enough talk!
Thanks Linda, that's very kind 🙂
Wonderful, thank you!
Our pleasure!
You’re my new Best Friend!😃 You we’re so detailed and considerate. Great help! I’m running to my stove to start right now!👍🏿
I'm really pleased that it was useful 😊
I have used this method for years and it does ensure good jam jellies through the season. I also use all our windfalls no matter how small, and some times add a handful of the ripe Rowan berries from our lovely Rowan tree. Crystal Green.
Love the Rowan berry idea!
Hugh
@@EnglishCountryLife Thank you Hugh! Feel free to use.
Thank you very much for sharing this information 👌👌🙏🙏👍👍🌺🌺
You are very welcome
@@EnglishCountryLife
Thank you very much 🙏🙏🌷🌷
Great video! Thank you so much! My trees are full of under ripe apples so I’ll be giving this a go tomorrow!
Do let us know how you get on? Hugh
this is great info.well described.ty
Thanks Donna, glad it was helpful 🙂
Thank you. This was very helpful.
Glad it was useful Frank 🙂
SO useful, and precisely what I was looking for. Thank you, and Happy New Year from Aberdeen, Washington State, U.S.A.
You are very welcome - Happy New Year!
Thank you so much for explaining the process so well and for all the tips! I've never made pectin or jam before but now it no longer feels daunting!
It really isn't hard Irene, promise! Worst case you end up with stewed fruit! Gooseberry is really easy to start with
@@EnglishCountryLife Thank you, I will definitely have a go at it. Not a big fan of gooseberries but strawbs are in season now so I'll try making some strawberry jam.
Thank you my grandmother had a (pectin tree) but I didn’t see the process till today!
Glad it was useful 😃
Thank you! I am thankful for the abundance of crab apples and your help in how to make pectin using them. I’m looking forward to picking more apples and putting your instructions to use.
It has been a great year for them!
Brilliant!!! Thank you.
Glad you liked it!
good stuff! thanks very much
Glad you enjoyed it Dylan
I also use the inside of the apple too It helps thicken ,OK Granny Smith apples the meat thickens jams too.Wonderful video very appreciates 👩🏾🦲😊
Great idea!
Thank you so much. I'm gonna try that.
Glad you liked it. Do let us know how you get on?
fantastic. Thank you!
Glad you liked it 🙂
Detailed guide and well explained!
Thanks Antony!
Thanks for sharing 💜
You are very welcome 🙂
Quince is also a great source of pectin. When we make quince candy jelly in Spain, the skins and cores are a "surplus" many people discard
That's great information, thanks
Another fabulous tutorial- thank you 🙏 x
Thank you Grace 🙂. Its such s simple thing to make but do useful! I confess to taking pleasure in being able to make these things for ourselves from our own apples.
English Country Life and quite rightly you should! Great pleasure in these small wins 😊
Thank you! Very well explained!
So glad it was useful
Hi thanks for the awesome tips, I love passing on awesome information and teaching people to be self sufficient, I am also learning so much 😊 about been self sustainable
Thanks for the lovely comment Candy 🙂
@@EnglishCountryLife it is worth it, because you gave some awesome tips, most channels just give you enough to get by, but you have gone out out of your way to give awesome tips, that are helpful in understanding what I need to do, so keep up giving tips they make a difference 😀 😊 👍 😄
Thank you, sir!! Excellent vlog.
Will be doing this in just a couple days, once I have enough cores and peels for a full stock pot.
I very much appreciate all the details. Much appreciation from Texas, USA! Take care. 😀
Thank you Ma'am 😊
Brilliant! I am just going to make blackcurrant jam and now out to collect apples. Thank you David
Glad it was useful David! Unripe apples have more pectin. Hugh
I am new to canning...this was SO very helpful. Thank you!
I'm so glad 🙂
Very good. I do this too but using a pressure cooker to save gas and cook it up in. Though I hadn't heard of the methylated spirits. Excellent as always. !
Can you give details of how you PC the apples? How long? Thanks!
What is methylated spirits. It's not just rubbing alcohol??
@charlotteamodeo3031 it's a blue or purple spirit. It is used for lamps or heaters and stinks when burnt. Hope that helps
Thank you very much for your Video, that's very useful.
Glad it was helpful!
Wow, that all seems to be easy thank you!
It is! Hope you try it 🙂
Great tutorial Hugh! Just made a batch with the leftovers after drying some apples, along with some foraged crab apples. Worked a treat, including the test with the methylated spirits. All ready for next season’s jam making. 👍
Perfect. I must admit that I love the fact that it comes from "waste"
@@EnglishCountryLife me too! 😉
But what are all the poor little crabs going to eat now?
@@rehoboth_farm 😂😂😂
This is why old homesteaders had crabapple trees in their backyard!
Absolutely! They also make brilliant pollinators for apple trees - we keep one for just that reason
I just sent you a comment on your gooseberry jam video and mentioned that I made my pectin from slightly unripe gooseberries. I do the exact same thing with the gooseberries that you did with the apples. The only thing I have never done is test the results with methylated spirits, I just "wing it" and having done it for a number of years you kinda get to know the feel of things don't you? After watching your video I got thinking, my neighbour has a couple of apple trees and a crab apple tree so I think I am going to be asking her for a few windfalls to give your method a try. As always, love the video. Sandie from Ontario Canada, take care and stay safe.
I really like the meths system but you are right, after a few times you know. I find unripe apples much higher in pectin. Hugh
Crabapples are great to mix with other fruits for jams & jellies!!
Thanks ever so much. Stella
You are so welcome!
Thank you for the super informative video!
You are most welcome Gayle, thanks for the kind comment! Hugh
Thank you !!! Your sooo awesome to share this knowledge !
My pleasure!
I just looked on amazon and the price of pectin is outrageous! Even in Walmart here a small jar was 15 bucks. crazy! So here I am learning how to make my own. this video was super informative. I do have a question though... can I then put the liquid in my dehydrator and make powdered pectin? Then I could vacuum seal it and store it in my extended pantry? Would that work? we are super tight on freezer space. thx for taking the time to do this video.
@@victoriablanc761 Hi Victoria. I've never dehydrated it, but I have pressure canned it which worked fine.
great information, thanks
Glad it was useful 🙂
Very helpful. Thank you
I'm glad you liked it. Hugh
Hi Hugh, lovely tutorial. I use a baby bottle steriliser for small quantities using it as a water bath processing unit and just a processing time of about 15 minutes after bringing up to boil. Very good for small quantities of sauces, ketchups. I use the small hex bottles which are an ideal size to store pectin (buy them in batch from a company in Wales that also sells bee keeping equipment). However I also like the muffin pan idea. I go crab appling every year for making this and also making crab apple jelly. I have a couple of crab apple trees in pots so am hoping to get some crab apples in the garden next year (only bought this year). Keep up the good work. Tricia (aka Pattypan)
The baby bottle steriliser is genius Tricia!
English Country Life I worked out it was a pasteuriser in effect although not as a canner and I had an issue with making large bottles of stuff and ended up wasting things. This way around can make my own ice cream sauces and cordials but in amounts that are easily more used up. Yes more little bottles but we get the best out of this system. Plus can control where the food comes from and what goes into it. Too many sauces are far too sweet for our taste and the bottles get recycled and reused. I bought a couple of secondhand ones from the charity shop at £5 apiece so it did not break the bank either. Here is a link to one of my posts on using the baby steriliser. tarragonnthyme.blogspot.com/2010/06/experimentation-with-bottle-steriliser.html
There is a link to a chinese style plum sauce I used it for here tarragonnthyme.blogspot.com/2019/01/chinese-style-plum-sauce.html. Tricia
Stunning. I'm going to do a series on waterbath and pressure canning over Winter, if I remember, I will mention this , I think its very clever🙂
Thank you. I need to plant a crab apple tree now!
They are useful but the cores and skins of cooking apples work too!
Thank you- great content!
Thank you Kat 🙂
It's a nasty, blowy day here and with large gum trees around, not a time to be outside! So am giving pectin making a go using the apples I've thinned from one of our trees. Discovered, early in the process, that small green catepillars don't like stove top jacuzzis. Looking forward to using the result!
Did it work out okay for you? 🙂
English Country Life Precisely as you outlined -- hubby impressed by the methylated spirits test. Not yet ready to use in jam making, though it all looks promising.
Excellent, please let me know when you've used it?
wonderful lesson! thank you!
You're very welcome!
Glad you liked it Rebecca! Hugh
Great thanks, still got some apples to pick spice and freeze so will give this a go with the peel.
Oddly I really like not having to buy it 😁
Hi from Australia
We are always trying to cut back on the amount of sugar we use. We eat marmalade daily & when I make it, I add additional pectin to get it to set (I am assuming that the difficulty I,have with setting is because of cutting back the sugar.) More recently I started adding chia seeds (which I am told are very good for you) to aid setting & that has been working though I wonder if the shelf life of the marmalade may be decreased???😅
Anyway, we have a crab apple 🍎 tree so I appreciate your video & will try your method soon as it is Autumn here & I currently have fruit on the tree.
Thanks from Wendy 🌸 🌸 🌸
It's always good to experiment but as you observed sugar is a preservative so too little can lead to a lower shelf life - which is why we dry so much fruit!
@@EnglishCountryLife Thought that might be the case - We usually eat the marmalade fast enough that it isn't a problem 😋 .
Thanks again. 😊
Thank you so much for this lovely, well informed video. I'd love to make and use my own pectin for jam making but just wondering what quantities of pectin are required for specific fruits? I do realise this will vary but is there a base line to start from? I look forward to hearing from you.🙂
Good morning Caroline,
It does depend on the fruit as you say but take this as a base recipe
1kg of fruit,
3 tablespoons of lemon juice,
1.4kg of sugar
125ml of liquid pectin
Hope that helps.
Hugh
Hello. . I want to thank you for your video. I love it. Just a question I can't find cod liver oil . Can I use another oil?
You can, cod liver oil works best (Amazon have it) but olive oil will work 🙂
Excellent and easy. If you haven't got Meth Spirit what can you use? I want to use the sour tiny apples have have fallen in June
Any form or ethanol or denatured alcohol will work
A really useful tutorial Hugh, thanks for doing it.
Roughly how many muffins of pectins to pounds of fruit do you use?
Hmmmm. No idea! I get about 24 from a 12 litres builders bucket of peel & skin if that helps?
That is awesome!!
Thanks, Hugh; ur Fiona is brilliant! I picked some rose hips today to use, before I’d had a chance to go watch ur video. I may give this a shot with those, since there hasn’t been an opportunity to go pick any wild apples here just yet. As soon as there’s an opportunity to go get a few apples though, it’ll be specifically to try your pectin-extracting technique. And of course, I’m thinking I might try putting some food through the dehydration unit, and then through the blender one time to powder the dried pectin; freezer space is precious at my house, plus i’m a bit concerned that it sits in the freezer a while, I don’t want it to get freezer burnt! :-)
I've never dehydrated pectin Daphne, but I will now!
English Country Life: it’s definitely an exciting thing when enough people with common interest get together to work on something. :)
@@daphneraven6745 It certainly is, I love sharing ideas!
Thanks for the video. I'm tired of using the powder pectin found in the stores. I would like to know the ratio you use with a muffin tin size pectin portion to set approx. how much prepared fruit?
It does depend on the muffin size and the fruit you are using. As a rough guide 125ml per kilo of fruit - so 1-2 muffins depending on size. Hugh
Hi.
Just found your channel. Fantastic!!
I'm new to preserving and country living and found this video tutorial very interesting but have one question please.
How much home made/extracted pectin do you use when making jams, marmalades etc?
Hi Matthew, it depends very much on the amount of pectin the fruit contains. If you use the link below, there are a lot of recipes using liquid pectin that comes in 250ml bottles. Use a similar amount of homemade pectin
certo.co.uk/recipes/
@@EnglishCountryLife Thank you
Well said and explained but I can't seem to find out about how much pectin to how many cups of fruit and how much sugar do u have any videos on this subject thanks so much
Hi Patricia. We use it just like commercial liquid pectin
certo.co.uk/how-to-use/
Thank you ❤
@@Tammy.50 You are very welcome!
cool.
Thanks!
Thanks for the Video. You mention "then cooking apples then dessert apples" what type or name of apples do you consider cooking and then dessert apples.
Hi Robert. Cooking apples here are generally larger and too sour for eating. Varieties include Bramley & Granny Smith. Smaller sweeter varieties are considered eaters or dessert apples. There are hundreds of varieties. Ones that we grow include Sunset, Lord Lamborne & Cornish Aromatic. Most dessert apples don't have a good structure for cooking and become mushy in a pie etc. Generally cookers have more pectin than dessert apples and unripe more than ripe. Hope that helps. Hugh
brilliant video thankyou, can i use something besides meths to test the set? how many muffins of pectin do you use per kilo of fruit?
Hi Sheila! It needs to be a concentrated alcohol - in most places denatured alcohol or methylated spirits is easiest to obtain. Pure ethanol would work. You need roughly 125ml per kilo so check the size of your muffin tray. Its 1 - 2 muffins per kilo here. Hugh
@@EnglishCountryLife thankyou, got my sister saving her windfall apples
Thats brilliant .
How long can u keep the pectin in thr.freezer
Difficult to say exactly but at least two years.
Thank you! Do you have a method for working out the amount of fruit& sugar to use with a bottle of pectin?
A great place to start is the commercial liquid pectin recipe pages
certo.co.uk/how-to-use/
Thank you!
So glad that you liked it 😊
Great video! Maybe I missed it, but how do you use it? As in dosage
This can be used the same as any liquid pectin. These instructions should help 🙂
certo.co.uk/how-to-use/
Thqnk you so much!!
Glad it was useful 🙂
Lovely. Thank you! Just made marmalade yesterday and realized I could use additional pectin. 😀
I'm so glad. It's one of those things that, when you know how, you wonder how you got by without making 🙂
Very good channel!!
Glad you enjoy it!
Great video! Thank you so much for sharing. I'm very new at this and diving into the non GMO lifestyle. Would you have some recipes for strawberry, raspberry, and blackberry jams using your own pectin?
I have only videoed gooseberry jam do far Traci, but would be happy to film the others if you would like them, we grow all of them 🙂. Raspberry jam is my favourite!
@@EnglishCountryLife i don't think I've ever had gooseberries but have wanted to! My sister lives in southern Oklahoma in the country so she always canned wild food such as grapes & another fruit larger than grapes but had thick skin,muscadines. She would can wild unripe(still green)grapes & make pies with them-tastes like gooseberries or rhubarb.
@@vernareed2692 I do love "sharp" tasting fruit, do that sounds delicious! Hugh
Brilliant, all for having a go and the bonus of saving a few pounds on the way! I don’t have methylated spirit in the cupboard but, having just decorated, I’ve lots of white spirit. Would this work for testing pectin?
No, sorry, denatured alcohol will though...
@@EnglishCountryLife I have another question and would very much appreciate your advice please. I followed your instructions to the letter and when the fruit was cooked, gradually added water to just above the fruit (approx. 1/4 litre), simmered for a few minutes, mashed the fruit and the consistency was more like thick porridge so added a little more water. I then poured it into sieves to drain and have ended up with about 450ml of thickish liquid - this doesn’t seem very much for the quantity of fruit used (I used an 11litre pan (approx. 30cm dia x 20cm height) and it was 3/4 full when I started. Is this about the quantity of liquid you would expect? If not, should I return the pulp and liquid to the pan and add more water until it’s the consistency of thickish soup (rather than very thick porridge!)?? I have used all the cooking apples I had, but do have loads of crab apples - if your advice is to start again, would using crab apples only work? Hope you can help …. I so want making home-made pectin to work! Thank you. Shelagh Carter
450ml is not a huge amount but it is a LOT of pectin (the equivalent of two bottles of the commercial product). The amount you get does vary by apple type and ripeness
This is a great help, thank you for this recipe.
Fabulous! I'm glad it was helpful 🙂
thank you!
You're welcome!
Thanks so much for that Hugh, brilliant as usual. Could I just ask, does it work without the crab apples?
Yep, better with cookers and get them unripe but it definitely works
Hi Hugh, very helpful video, thank you. Will previously frozen apple skins and cores affect the efficiency of making pectin?
Thank you Liz 🙂. I confess that I've not tried it - but given that you can definitely freeze liquid pectin, I believe that it should work. Hugh
Would there be any benefit to running the apples thru a food processer first? Looking for something to do with all my crab apple's.
Hi Todd, I've never tried that, but they seem to breakdown fine without. Hugh
Great video! So I’m using Granny Smith because it’s past season here and I’m ‘late to the party’. Near the end, you offered a method for testing the liquid to see if it actually worked. What is it you use force that? Alcohol? Thank you!!!
Hi Janice! We call it methylated spirits - basically it's ethanol plus methanol plus dye and a bad taste to stop people drinking it. It's used in woodworking, degreasing and some camping stoves. I suspect it's similar to what some countries call "denatured alcohol". Pure ethanol would work too. Hugh
@@EnglishCountryLife thank you:)
@@EnglishCountryLife one more question please. How does one store home made pectin? I’m about to cook it down now… wondered if it needed to be refrigerated? Or canned?
Sorry to be a pest.
@@janiceervin428 It's lovely to hear from another self sufficient type Janice, it's never a chore to answer questions 🙂. Pectin cans well ( use directions for apple juice) and you can also freeze it. I freeze in silicone muffin trays and then wrap each muffin in greaseproof paper, popping them into a Ziploc bag.
Hope that helps? Hugh
You’re so helpful, can you cook it also in a pressure steamer?
I've never tried that Benjamin but, using methylated spirits, it would be easy enough to test
This is a great tutorial! Thank you! I picked a bunch of wild apples this summer, and I'll definitely be making pectin now. Can I do it without crabapples?
Absolutely. Any apples work. In terms of pectin content
Crab apples have most, then cooking apples then dessert apples
Skins and cores contain more pectin than flesh
Unripe apples contain more pectin than ripe ones.
They all work, it's just degree.
Hugh
Thank you. This is so useful!
Glad it was helpful!
Wondering?
If I am thinning my apple trees and picking off just tiny golf ball sized baby apples, would these be good to use to make pectin or do they need to be bigger / more mature?
They are still obviously very green still so I wonder if they would be a good fit.
Thanks for sharing.
They should work well, unripe is much better
@@EnglishCountryLife THANK YOU!
@@IS-217 👍
Thank you. Rather than canning or freezing, how does the pectin dehydrate to a powder?
That's something I haven't tried Rebecca. I can't think of a reason why it wouldn't work though...
Thank you. I'll be trying and I'll let you know@@EnglishCountryLife
@@rebeccaharp3254 Yes please!
i found the pectin video! woohoo!
I hope it was useful?
Just wondering if you have to have extra apples
Because I can't get crab apples. I can get granny smiths not completely ripe.
Unripe cooking apples (without crab apples) will be just fine. Hugh
thanks can you dry it to s powder. or dehydrate it???
I've never tried Jenny, you can definitely freeze it or can it! Hugh
😍
Hope it's helpful 🙂