2 green apples, about 350g.

Sugar is about 175g.

Water is about 70 ml.

A little lemon juice

Practice of apple pectin

Preparation materials, green apples, sugar and water, are weighed according to the ratio of 1: 50%: 20%. Method steps of apple pectin 1

Wash and dry apples, cut into small pieces, without peeling or removing seeds. If the apple is waxed, it is recommended to peel it. A few drops of sugar, water and lemon juice are put into the pot together. Apple Pectin Practice Step 2

Turn the fire to a low heat and cook for about half an hour without stopping stirring. Apple Pectin Practice Step 3

Cook until the apple flesh becomes soft and transparent. Apple Pectin Practice Step 4

Filtering with a sieve once, squeezing out juice, and filtering out pulp; Filter the juice again with gauze to get pectin. Bottle and refrigerate. The fifth step of apple pectin practice

skill

Apple pectin is the basis of making jam and jelly, which is equivalent to a thickener, helping other fruits to solidify, and its sweet and sour flavor can add delicacy. The pectin content of green apples is particularly high, so it is best to choose green apples for cooking pectin.

The filtered pulp can be eaten, made into a mask, or matched with bread buns.

Pectin is stored in the cold storage, and it will be used every time you make jam or jelly.