Natural Lemon Pectin

Ingredients

• 8 oz Lemon pith and seeds (Remove the outer peel; cut the white pith into small pieces. Save the lemon seeds. The source does not specify the number of lemons needed.)
• 0.25 cup Lemon juice (Juice the lemons and save the juice.)
• 1.5 cup Water

Steps

1. 1

   Remove the lemon peel if it has not already been used, leaving the white pith. Cut the pith into small pieces to help extract the pectin.

2. 2

   Juice the lemons, reserving both the lemon juice and the seeds; the source notes that the seeds are rich in pectin.

3. 3

   Add 8 oz lemon pith and seeds, 1/4 cup lemon juice, and 1 1/2 cups water to a heavy pot.

4. 4

   Bring the mixture to a boil.

5. 5

   Reduce the heat and simmer for 15 minutes.

6. 6

   Remove the pot from the heat and let the mixture cool to a manageable temperature.

7. 7

   Place a colander in a bowl and line the colander with cheesecloth.

8. 8

   Pour the cooled mixture into the cheesecloth-lined colander and let it drain overnight. Do not squeeze the cheesecloth or press the solids.

9. 9

   Using a fine-mesh strainer, pour the strained pectin liquid into jars, leaving 1 inch of headspace.

10. 10

    Add the lids and tighten the bands finger-tight.

11. 11

    Water-bath the jars for 10 minutes, or freeze the pectin for up to 6 months.

Notes

The source states that 3 oz of this natural pectin equals 1 box of Sure-Jell. The source does not specify the water-bath temperature, altitude adjustments, processing vessel size, or the final yield. Follow current tested canning guidance for your location and equipment.

Nutrition per serving

• preserve
• canning
• freezer-friendly
• natural pectin
• lemon
• jams
• jellies
• gluten-free