Lemon Scrap Liquid Pectin

Serves 1
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Directions

  1. 1Peel the yellow skin off the lemons using a vegetable peeler, leaving as much pith as possible, to be used for limoncello.
  2. 2Peel the yellow skin off the lemons using a vegetable peeler, leaving as much pith as possible, to be used for limoncello.
  3. 3Peel the yellow skin off the lemons using a vegetable peeler, leaving as much pith as possible, to be used for limoncello.
  4. 4Chop off both ends of the peeled lemon.
  5. 5Chop off both ends of the peeled lemon.
  6. 6Chop off both ends of the peeled lemon.
  7. 7Peel the pith off the lemon.
  8. 8Peel the pith off the lemon.
  9. 9Peel the pith off the lemon.
  10. 10Chop any big pieces of pith into smaller pieces.
  11. 11Chop any big pieces of pith into smaller pieces.
  12. 12Chop any big pieces of pith into smaller pieces.
  13. 13Place the chopped pith into a large stockpot.
  14. 14Place the chopped pith into a large stockpot.
  15. 15Place the chopped pith into a large stockpot.
  16. 16Cut the peeled lemons in half.
  17. 17Cut the peeled lemons in half.
  18. 18Cut the peeled lemons in half.
  19. 19Juice the lemons using a juicer, saving the seeds.
  20. 20Juice the lemons using a juicer, saving the seeds.
  21. 21Juice the lemons using a juicer, saving the seeds.
  22. 22Strain the lemon juice to separate the seeds.
  23. 23Strain the lemon juice to separate the seeds.
  24. 24Strain the lemon juice to separate the seeds.
  25. 25Add the lemon seeds to the stockpot with the pith.
  26. 26Add the lemon seeds to the stockpot with the pith.
  27. 27Add the lemon seeds to the stockpot with the pith.
  28. 28Pour the lemon juice into the stockpot.
  29. 29Pour the lemon juice into the stockpot.
  30. 30Pour the lemon juice into the stockpot.
  31. 31Add water to the stockpot.
  32. 32Add water to the stockpot.
  33. 33Add water to the stockpot.
  34. 34Stir the mixture well.
  35. 35Stir the mixture well.
  36. 36Stir the mixture well.
  37. 37Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  38. 38Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  39. 39Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  40. 40Let the mixture cool until it is workable.
  41. 41Let the mixture cool until it is workable.
  42. 42Let the mixture cool until it is workable.
  43. 43Place a colander over a large bowl and line it with two layers of cheesecloth.
  44. 44Place a colander over a large bowl and line it with two layers of cheesecloth.
  45. 45Place a colander over a large bowl and line it with two layers of cheesecloth.
  46. 46Pour the cooled mixture into the cheesecloth-lined colander.
  47. 47Pour the cooled mixture into the cheesecloth-lined colander.
  48. 48Pour the cooled mixture into the cheesecloth-lined colander.
  49. 49Let the liquid pectin strain through the cloth using gravity, leaving it overnight until all dripping stops.
  50. 50Let the liquid pectin strain through the cloth using gravity, leaving it overnight until all dripping stops.
  51. 51Let the liquid pectin strain through the cloth using gravity, leaving it overnight until all dripping stops.
  52. 52Confirm the liquid pectin has no bits of pith by checking it with a spoon.
  53. 53Confirm the liquid pectin has no bits of pith by checking it with a spoon.
  54. 54Confirm the liquid pectin has no bits of pith by checking it with a spoon.
  55. 55Pour the liquid pectin into jars using a funnel for storage.
  56. 56Pour the liquid pectin into jars using a funnel for storage.
  57. 57Pour the liquid pectin into jars using a funnel for storage.
  58. 58Freeze the liquid pectin in ice cube trays for easy portioning.
  59. 59Freeze the liquid pectin in ice cube trays for easy portioning.
  60. 60Freeze the liquid pectin in ice cube trays for easy portioning.
  61. 61Transfer the frozen pectin cubes into a reusable bag for long-term storage.
  62. 62Transfer the frozen pectin cubes into a reusable bag for long-term storage.
  63. 63Transfer the frozen pectin cubes into a reusable bag for long-term storage.

Ingredients

  • 0.5 Lb Lemon Pith
  • 0.5 Lb Lemon Pith
  • 0.5 Lb Lemon Pith
  • Lemon Seeds
  • Lemon Seeds
  • Lemon Seeds
  • 0.25 Cup Lemon Juice
  • 0.25 Cup Lemon Juice
  • 0.25 Cup Lemon Juice
  • 1.5 Cups Water
  • 1.5 Cups Water
  • 1.5 Cups Water

Equipment

Vegetable peelerKnifeCutting boardJuicerStrainerStock potSilicone spatulaIce cube trayColanderLarge bowlCheeseclothJarsLadleReusable bag

Tips

  • For every half pound of citrus pith, use a quarter cup of lemon juice and one and a half cups of water.
  • Chop any big pieces of pith to increase surface area.
  • Lemon seeds contain a lot of pectin, so include them.
  • Freeze the extracted lemon juice for later use, such as lemonade.
  • Do not use force when straining the pectin; let gravity do the work to avoid bits of pith in the final product.
  • Two tablespoons of powdered pectin translate to about three ounces of liquid pectin.
  • Store the liquid pectin in the fridge or freezer, best if used within 6 months.
  • Liquid pectin can be canned using the water bath method with a ten-minute process for longer storage.
  • This recipe uses every part of the lemon, reducing food waste.
  • This recipe is suitable for urban homesteading and low-waste living.
  • The recipe shown is a double batch, so adjust quantities if making a single batch as specified in the description.
  • The lemon peels can be used to make limoncello.
  • When peeling the pith, chop off both ends of the lemon first.
  • The pith peels off surprisingly easily.
  • After boiling and simmering, let the mixture cool until it's workable before straining.
  • After straining, place the liquid pectin into jars for storage.
  • The strained liquid pectin can be frozen in ice cube trays for easy portioning and then transferred to a reusable bag for long-term storage.
  • The liquid pectin is often used in jams and jellies.
  • This recipe supports a zero-waste and slow-living lifestyle.
  • Pectin from lemons is a natural gelling agent for various culinary applications.
  • The process of making pectin from scratch contributes to a sustainable kitchen.
  • This method is a practical way to utilize citrus fruit leftovers that would otherwise be discarded.
  • The result is a versatile liquid pectin that can be easily incorporated into other recipes.
  • The final product is a clear, light-colored liquid.
  • The process is simple and requires minimal specialized equipment.
  • The recipe ensures that no part of the lemon goes to waste, aligning with a circular economy approach in the kitchen.
  • The liquid pectin consistency is viscous, ideal for thickening.
  • This homemade pectin is a healthier alternative to store-bought versions as it contains no additives.
  • The method is cost-effective, using discarded parts of the fruit.
  • The visual cues suggest that the lemons used are regular-sized yellow lemons.
Lemon Scrap Liquid Pectin | Clip Recipe