Learn how to make your own natural pectin from Granny Smith apples using just water and a few simple tools. Perfect for homemade jam, preserves, and traditional recipes without commercial additives.
What is Pectin?
Pectin is a natural soluble fiber found in the cell walls of fruits, especially apples and citrus fruits. It acts as a gelling agent, helping jams, jellies, and marmalades set properly without the need for commercial additives.
The amount of pectin varies depending on the fruit’s type and ripeness—slightly underripe fruits usually contain the most.
By extracting our own pectin, we gain control over the ingredients we use and can ensure a more natural and homemade product.
In large supermarkets, we can buy sugar that contains pectin, but since I couldn’t find it anywhere, I decided to make my own pectin.
How to Make Natural Pectin
To make your own natural pectin, you’ll need apples rich in pectin—Granny Smith apples are an excellent choice. Here’s how I made mine:
I used 3 Granny Smith apples (approximately 560 grams). I did not peel them, as the skin is rich in pectin, but I did remove the seeds. I placed the seeds in a coffee filter and sealed it with a stapler to prevent them from floating freely in the pot.
I then added 1 litre and 250 ml (1.25 litres) of water to a large pot—just enough to cover the apples. I placed the coffee filter with the seeds into the pot and set a small plate on top to keep everything submerged, making sure the stapled part remained above water level to avoid rusting.
I brought the mixture to a boil, then reduced the heat and simmered it for about 30 minutes. After allowing the mixture to cool slightly, I removed the flesh of the apples using a spoon. The apple pulp can be used to enrich other fruit preserves or jam recipes.
You can strain the liquid through a fine mesh sieve or cheesecloth to extract the pectin-rich juice. This homemade pectin can be used immediately or stored in sterilised jars in the refrigerator for up to one week, or frozen for longer storage.
Where Can This Pectin Be Used?
Homemade pectin can be used in any preserve or jam recipe that calls for added pectin, particularly those made with low-pectin fruits like strawberries, cherries, or rose petals. It helps achieve a firmer set without needing commercial pectin or extra sugar.
To use it, add approximately 1/4 to 1/2 cup of homemade pectin per 1 kg of fruit, depending on how firm you want the final consistency. You may need to experiment slightly based on the fruit’s natural pectin content and your personal preference.
Tips:
- Use slightly underripe apples for a higher pectin yield.
- Stir occasionally while simmering to prevent sticking.
- Don’t boil for too long, as prolonged heat can break down pectin.
How to make Natural Pectin
Learn how to make your own natural pectin from Granny Smith apples using just water and a few simple tools. Perfect for homemade jam, preserves, and traditional recipes without commercial additives.
Materials
- 3 Granny Smith apples (approx. 560 grams)
- 1.25 litres water
Tools
- 1 pot
- 1 plate to fit in the pot
- 1 knife
- 1 coffee filter
- 1 stapler
Instructions
- Wash the apples thoroughly. Do not peel them, as the skin contains valuable pectin.
- Cut the apples into quarters and remove the seeds.
- Place the seeds into a coffee filter and seal it with a stapler to make a pouch. (You can use a cheesecloth or a tulle which tie up but this was the only thing I had available).
- Put the apples (with skin) into a large pot. Add the water—just enough to fully cover the apples.
- Add the seed pouch to the pot. Place a small plate on top to keep the apples submerged, making sure the stapled area stays above water.
- Bring to a boil over medium heat. Once boiling, reduce the heat and let it simmer gently for 30 minutes.
- Remove from the heat and let it cool slightly.
- Using a spoon, scoop out the soft apple flesh. You can reserve this for use in jam or fruit preserves.
- Strain the remaining liquid through a fine mesh sieve or cheesecloth to extract the natural pectin.
- Store in sterilized jars in the fridge for up to 1 week, or freeze for later use.
Kopiaste and Kali Orexi,
