How to get apple pectin at home?

Pectin at home can be easily obtained from ordinary apples. As you know, the presented substance is widely used in the creation of various dishes, in particular confectionery. With moderate use of sweets with natural pectin, a person improves metabolism, peripheral blood circulation, and also increases the beneficial microflora in the intestine and its peristalsis. In addition, the polysaccharide quickly binds and removes pesticides, salts of heavy metals, herbicides and other complex chemical compounds from the human body. In this regard, it is very important to know how to get pectin at home. After all, with the help of it you can at any time make not only tasty, sweet, but also healthy goodies for your whole family.

How to make apple pectin at home
pectin at home

Required components and inventory:

  • fresh apples - 1 kg or 5-6 large pieces;
  • purified drinking water - a full glass;
  • a pot with a thick bottom;
  • dense gauze or kapron stocking;
  • cutting board, knife, large spoon, slotted spoon.

The right fruit choice

Pectin at home is preferably obtained from fresh and hard apples. Damaged and fallen from the tree fruits are also suitable. The main thing when creating pectin is that the main component is from your own garden, and not purchased in a store. After all, apples in supermarkets may contain nitrates.

Processing the main ingredient

cook pectin at home
Before you get pectin at home, you should well process each ripped fruit. For this, the product must be washed in warm water, and then cut into 4 or 8 thick slices. At the same time, it is not recommended to peel apples from the seed box and peel, since they contain the maximum amount of the extracted substance.

Heat treatment of fruits

Observing all the instructions provided, you will definitely get pectin. Cooking at home is quite easy. To do this, take a large pan with a thick bottom, and then put all the chopped apples in it and pour in drinking water. Next, the contents of the dishes must be brought to a boil and cook for 25 minutes, often stirring. When you get a thick, homogeneous slurry of fruit, you need to remove the pan from the heat and cool slightly. After that, the resulting applesauce should be put in a tight gauze bag or nylon stocking, which subsequently needs to be hung over a clean saucepan. The juice that accumulates over the next 5-6 hours is a pure pectin solution.

Substance drying

apple pectin at home

If you don’t need the mined polysaccharide immediately, then it is better to dry it and put it in the refrigerator. To do this, pour juice into clean dishes (baking dish, pan, etc.) so that it covers the surface by about 2-3 centimeters. Next, the solution should be placed in the oven and kept at a temperature of 80-90 degrees for a long time (until the substance hardens). After this, the prepared and cooled pectin must be cut, put in containers and refrigerated.


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