Mum bought me a juicer, which is super! However, I decided to make some apple and chilli jelly, so juiced a mass of apples, acquired 2 pints of juice, cooked it down to a point and a half, added a pound and a half of sugar and the chillis, cooked until the thermometer reached setting, and bottled as usual............BUT....next day, it was more of a syrup than jelly, so a teaspoon of pectin, and it is set perfectly. Now normally I do not need to add anything to apples when I jelly or jam with them as they are so high in pectin, but this was the first time I had only used the juice, normally I boil the whole apples in the pan, then pour through a sieve, then through a jelly bag......SO....where does the pectin hide in an apple?
Sorry for that long winded question. :-\
Don;t know about pectin, being a preserve ignoramous, but what juicer did you get ? I got one and it's total rubbish and I got at least half a teaspoon of juice from a massive bag of oranges, and a great big pile of stuff for the compost heap ;D
I thought fresh juice for my b and b. Hmmm ;D
Mummy dearest picked it up in Lidls, so it isn't a designer make. it is quite noisy, but cleans easily and made a hell of a lot of juice from some rather manky apples! The pulp was really quite dry and all went nicely on the compost heap! Might try tomatos in it.....LOVE tomato juice and lemonade!
Hi Emma Jane,
Have you any idea what your juicer cost? I have a tree full of apples - but the only juicer I'd seen Mehu Lisa cost £120!!!!!!!! My husband does not eat sugar so juice would be a good way to use the fruit for us,
Thanks.
No more than 25 quid, but as I said, it was a Lidls special and that was a few weeks back so I don't know if they would still have any in stock.
Maybe the pectin is in the skins and released upon cooking?? Just guessing here you understand! (In other words I haven't got a blooming clue!)
EJ this might answer you question
http://www.pickyourown.org/pectin.htm
I think the pectin is mostly contained in the pulp and seeds of an apple.
Thanks for that website Chris.
Jessevieve, that is what I feared, so by coring and juicing the apples, the sinks are removed my the machine, and I have removed the pips! Something I did think I would try is getting a heap of the pulp and cores and putting them in my muslin bag and floating them in the apple juice as it cooks down, hopefully releasing the pectin into the juice. Juicing makes such light work of preparing the apples for jelly, and as I have an absolute vast abundance of them this year again, I want to try lots of different things, including yet another batch of herb jellies!
Thanks for the info Emma Jane, I will investigate further.