The Kevin review. [volume] (Kevin, Mont.) 1922-1929, 1923-11-01
MAKE APPLE-PECTIN
EXTRACT FOR JELLY
Fruit Should Be Solid, Tart and
Free From WormhoIes and
Other BIemishes.

Prepared by the JTu:red States Department
of Asrlculture.)
Attractive jellies Of good flavor are
secured by the use of pectin extracts
with such materials as strawberries,
rhubarb, ripe red and black raspber-
rieS. fresh or canned ~pineapples,
peaches, and cherries; and the yield
Of jelly is equal to that obtained from
fruit of the best jellylng quality.
Pectin may be extracted at home
from apples or the white peel of or
anges and lemons, and stored in steri-
lized containers until wanted for use
in jelly making. The United States
Department of Agriculture gives the
following directions for making apple
pectin, which is useful in making a
great many fruit ~jellies:
The fruit should be firm, free from
decay and wormholes, tart, and hard
ripe rather than mealy. Apples which
do not bring the highest market prices
because Of surface blemishes and de-
formities, and sound culls, are often
GILL lJ dlloO " LiC "
pectin extracts. The apples should
be cleaned by thorough ~scrubbing;
they need not be cored or pared, but
stems and imperfect spots should be
removed. A considerable amount OF
pectin of very satisfactory quality can
be extracted from the cores and par
ings alone, but this extract does not
have such a pleasant flavor as that OBJ
tanned from the whole apples.
Convenient quantities to use are
four pounds of apples and four and a
half pints of water. Slice the apples
thin; this is better than passing
them through a meat grinder, since
finely ground apples darken very
quickly, and impart an unattractive
color to the pectin extract. Place In
a granite saucepan large enough so
that the whole mass can be brought
to boiling. Cover the pan and
ooa the mixture rapidly for 20 min
utes. Rapid boiling is recommended.
When the boiling is finished, strain the
mass through four t~hicknesses Of
cheesecloth until the juice ceases to
drip. 1t is not advisable to squeeze
the bag; but the pomace, or pulp, may
be lightly pressed with a spoon, to-
ward the end of the dripping period, to
the flow Of the last drops of the
When dripping is complete, re-
the pOmace from the bag, weigh
)r measure it, return it to the sauce-
oan, and add an equal quantity of wa
er. Boil again for 20 minutes, and
strain. The first two ~extractiOns
together amount to about three
Mix them together in a wide
pan, such as a dish pan, large
,nough so that the liquid will not be
nore than two inches deep. Heat rap
dly until the liquid is reduced to one
ourth of it's original volume, or to
bout one and a half pints; this usu-
lily requires from 80 to As minutes.
NE concentration should be carried
n rapidly, since it is easy to injure
he pectin if the boiling process con-
inues for several hours. ~ s-~
If it is desired to preserve the pectin
xtract for use with fruits which come
t another season, it should be poured
lille boiling hot into clean jars or
ottles which have been standing In
oiling water, and sealed at once. If
lrge amounts Of jelly are to be made
t one time, the pectin extract may,
f course, be stored in jars Of any con-
rj1o n+hor{eo rp,o1l hnff1nc
about one gill or one-half cup
IL are recommended, in order to do
way with the necessity for relocating
le extract or reprocessing a jar to
spoilage, each time a part OF
le contents is removed.