Ingredients
- 6 homemade pectin for every
- 1/2 headroom
- 700 ml water
- 525 gr unpeeled crab apples (sliced)
- 240 ml prepared juice should give
good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above.
