Lemon Scrap Liquid Pectin

Name: Lemon Scrap Liquid Pectin
Ingredients: 0.5 lb Lemon pith; 0.25 cup Lemon juice; 1.5 cups Water; Lemon seeds

Serves 1

Serves 1

Directions

1Start by peeling the lemon skin off the lemons, leaving as much pith on the lemon as possible. These peels can be used for limoncello.
2Peel the pith off the lemons.
3Chop off both ends of the lemons.
4Peel the remaining pith from the lemons.
5If you have any big pieces of pith, go ahead and chop them down for more surface area.
6Cut the peeled lemons in half.
7Juice the lemons to extract the lemon juice and seeds. The juice can be frozen for later use.
8Strain the lemon juice to separate the seeds.
9Add the lemon pith, lemon seeds, lemon juice, and water into a large stockpot.
10Give the mixture a good stir.
11Bring the mixture up to a boil, then reduce the heat and let it simmer for about 15 minutes.
12Once cooled, place a colander over a large bowl and line it with cheesecloth.
13Pour the mixture into the cheesecloth-lined colander.
14Let the liquid pectin strain using gravity, allowing it to sit overnight until all dripping stops.
15Transfer the finished liquid pectin to jars for storage.
16You can also freeze portions of the liquid pectin in ice cube trays for later use.

Vegetable peelerKnifeJuicerLarge stock potSpatulaColanderLarge bowlCheeseclothJarsFunnelStasher bag

Do not use force when straining the pectin to avoid bits of pith in the final product.
The liquid pectin can be stored in the fridge or freezer and is best if used within 6 months.
Liquid pectin can also be canned using the waterbath method with a ten-minute process.
For recipes needing powdered pectin, 2 tablespoons of powdered pectin translate to about 3 ounces of liquid pectin.
The lemon peels can be used to make limoncello, and the lemon juice can be frozen for later use in lemonade or other recipes.
The more surface area of the pith, the better for extraction, so chop down any big pieces.
Lemon seeds contain a lot of pectin, so include them in the mixture for extraction.
Let the pectin strain by gravity overnight until it stops dripping for best results.
This recipe can be doubled for a larger batch of liquid pectin.

Serves 1

Serves 1

1Start by peeling the lemon skin off the lemons, leaving as much pith on the lemon as possible. These peels can be used for limoncello.
2Peel the pith off the lemons.
3Chop off both ends of the lemons.
4Peel the remaining pith from the lemons.
5If you have any big pieces of pith, go ahead and chop them down for more surface area.
6Cut the peeled lemons in half.
7Juice the lemons to extract the lemon juice and seeds. The juice can be frozen for later use.
8Strain the lemon juice to separate the seeds.
9Add the lemon pith, lemon seeds, lemon juice, and water into a large stockpot.
10Give the mixture a good stir.
11Bring the mixture up to a boil, then reduce the heat and let it simmer for about 15 minutes.
12Once cooled, place a colander over a large bowl and line it with cheesecloth.
13Pour the mixture into the cheesecloth-lined colander.
14Let the liquid pectin strain using gravity, allowing it to sit overnight until all dripping stops.
15Transfer the finished liquid pectin to jars for storage.
16You can also freeze portions of the liquid pectin in ice cube trays for later use.

Vegetable peelerKnifeJuicerLarge stock potSpatulaColanderLarge bowlCheeseclothJarsFunnelStasher bag

Do not use force when straining the pectin to avoid bits of pith in the final product.
The liquid pectin can be stored in the fridge or freezer and is best if used within 6 months.
Liquid pectin can also be canned using the waterbath method with a ten-minute process.
For recipes needing powdered pectin, 2 tablespoons of powdered pectin translate to about 3 ounces of liquid pectin.
The lemon peels can be used to make limoncello, and the lemon juice can be frozen for later use in lemonade or other recipes.
The more surface area of the pith, the better for extraction, so chop down any big pieces.
Lemon seeds contain a lot of pectin, so include them in the mixture for extraction.
Let the pectin strain by gravity overnight until it stops dripping for best results.
This recipe can be doubled for a larger batch of liquid pectin.