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.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|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 %|
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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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