Easy to make homemade
by ESME posted on INFINITE FEAST GROWING, COOKING, AND PRESERVING FROM AN URBAN GARDEN IN BROOKLYN JANUARY 3, 2012
Gather the seeds into a clean, thin white cloth (cheesecloth or whatever you have lying around) and tie in a bundle.
Fill a pot with the lemon hulls, the seed packet, and enough water to just cover them.
Boil for an hour and a half. Remove from heat, cover, and let sit overnight.
In the morning pour the mixture through a strainer.
You’ll get a thick, soupy, yellow liquid.
Find the seed packet, this will be full of pectin.
Squeeze well to get out all the good stuff before discarding.
If it slides off the fork in a runny consistency, return the pectin to the pan and boil more.
Wait for it to cool completely, then test again.
Pectin will keep in the fridge for a few days. You can process it for canning, or freeze it for later use.
Remember to leave a little space in the container, because the pectin will expand as it freezes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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