How to make pectin from fruit leftovers
5.1 هزار بار بازدید -
12 ماه پیش
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Pectin is a natural substance
Pectin is a natural substance found in many fruits, but apples are particularly rich in it. I use it in the kitchen to thicken jellies and jams and reduce the amount of sugar 👌🏼
♻️ Wasted Ep.1
Upcycling the apple pulp leftover from juicing is a great method for a free ingredient 😊
📝 Ingredients
Leftover apple pulp (from around 6-7 large not too ripe apples)
Water (4-5 cups, you may adjust depending on the pulp)
1-2 lemons
1tbsp brown sugar
⚪️ After juicing the apples, separate the apple pulp. It’s okay if there are seeds and skin mixed in. This all adds to the pectin content.
🟡 Place the apple pulp in a pot and add enough water to just about cover the pulp. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 45 minutes to an hour. Stir occasionally to prevent burning and ensure all the pectin is extracted.
🟢 In the last 10 minutes of simmering, add the juice of 1-2 lemons. This helps to extract more pectin.·
🟠 After simmering, strain the mixture through a fine mesh strainer or a cheesecloth. Do not press down or squeeze the pulp. Just let the liquid drain naturally for about 2-3 hours, or even overnight. The liquid you collect is your homemade apple pectin.
🟣The homemade apple pectin can be stored in the fridge for immediate use (within a week) or can be frozen or canned for a longer period
Remember, the effectiveness of homemade pectin can vary greatly depending on the variety of apples used and their ripeness. Less ripe apples and traditional, non-hybrid varieties usually contain more pectin. Also, homemade pectin is less predictable than commercial pectin, so you may need to do a little experimenting to get your recipes just right, or just follow me for more!!
#zerowaste #apple #pectin #sustainableliving #homemade #easyrecipes
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Tomaso
London, UK
♻️ Wasted Ep.1
Upcycling the apple pulp leftover from juicing is a great method for a free ingredient 😊
📝 Ingredients
Leftover apple pulp (from around 6-7 large not too ripe apples)
Water (4-5 cups, you may adjust depending on the pulp)
1-2 lemons
1tbsp brown sugar
⚪️ After juicing the apples, separate the apple pulp. It’s okay if there are seeds and skin mixed in. This all adds to the pectin content.
🟡 Place the apple pulp in a pot and add enough water to just about cover the pulp. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 45 minutes to an hour. Stir occasionally to prevent burning and ensure all the pectin is extracted.
🟢 In the last 10 minutes of simmering, add the juice of 1-2 lemons. This helps to extract more pectin.·
🟠 After simmering, strain the mixture through a fine mesh strainer or a cheesecloth. Do not press down or squeeze the pulp. Just let the liquid drain naturally for about 2-3 hours, or even overnight. The liquid you collect is your homemade apple pectin.
🟣The homemade apple pectin can be stored in the fridge for immediate use (within a week) or can be frozen or canned for a longer period
Remember, the effectiveness of homemade pectin can vary greatly depending on the variety of apples used and their ripeness. Less ripe apples and traditional, non-hybrid varieties usually contain more pectin. Also, homemade pectin is less predictable than commercial pectin, so you may need to do a little experimenting to get your recipes just right, or just follow me for more!!
#zerowaste #apple #pectin #sustainableliving #homemade #easyrecipes
SUBSCRIBE AND BE THE FIRST ON MY LATEST VIDEO:
https://www.seevid.ir/c/menschchef?s...
MY BOOKS:
https://thefishout.co.uk/cart
MENSCH CHEF SM PAGES:
→ Instagram: Instagram: mensch.chef
→TikTok: TikTok: mensch.chef
→ Facebook: Facebook: menschef
→LinkedIn: LinkedIn: tomasomannu
REAL LIFE OPPORTUNITIES:
https://thefishout.co.uk/consultancies
Peace Out!
Tomaso
London, UK
12 ماه پیش
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