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“My neighbor Dot taught me how to do this. She turned 100 this year! 2 lbs of apples should make approximately 1 1/2 c. pectin. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months Use slightly under ripe apples, crab apples or fresh apple peelings. Please note: Do not use the store bought apples that have the waxy coating on them.”
1 1/2 c. pectin

Ingredients Nutrition


  1. Fill a large pot with quartered unpeeled apples, and then add just enough water to almost cover.
  2. Place on med-low heat stirring occasionally until the apples are fully cooked.
  3. Strain through a cheese cloth tied over a large container.
  4. (Secure by a cord tied around the rim.) Pour the hot apple mixture into the strainer, cover and let set overnight Do not press as this will turn the pectin cloudy.
  5. Collect the clear thick liquid To test the strength of the pectin, pour a little bit of rubbing alcohol into a glass and then drop in a spoonful of cold pectin.
  6. The pectin will coagulate into a jelly-like mass.
  7. If this can be picked up with a fork it is concentrated enough.
  8. If it cannot be picked up by the fork then the concentration is too weak.
  9. Boil it down to increase the concentration.
  10. Test again To use: Use 4-6 tbls.
  11. of homemade pectin for every 1 cup of prepared juice.
  12. Use equal amounts juice/pectin and sugar to make jelly.
  13. Place juice/pectin sugar in a large pan and place over med-high heat.
  14. Stir constantly to keep it from burning to the bottom of the pan.
  15. After the jelly comes to a full, rolling boil, let it do so for about a minute.
  16. To test, dip a large spoon into jelly mixture and then hold it over the pot sideways.
  17. If the jelly falls off the spoon in a sheet rather than a drop it is ready.
  18. Bring it to a vigorous boil on high heat.
  19. Remove from heat and bottle in hot sterilized jars.

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