Homemade Apple Pectin Stock - cooking recipe

Ingredients

1 lb tart green apple, slightly underripe washed and stemmed
2 cups water, for each pound of apples

Preparation

Slice unpeeled apples including cores and seeds into a large kettle.
Add water.
Cover and bring to a boil.
Reduce heat and simmer 20 minutes.
Do not overcook.
Remove from heat and allow to cool slightly.
Pour pulp and juice through a damp jelly bag or four layers of cheesecloth and allolw to drip undisturbed into a large bowl for 4 hours to overnight.
Place apple juice in a large pot and bring to a boil.
Boil rapidly until volume is reduced by half.
Quickly ladle into hot, sterlized pint or half-pint jars leaving 1/4 inch head space.
Seal.
Process in a boiling water bath for 10 minutes.
***1pound of apples makes around 1 cup pectin.