wyoDreamer
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I had a recipe for strawberry jam that used a granny smith apple instead of pectin - just grate it up and add it to the strawberries. It ended up with a decent thickness for spreading. Apples have a lot of pectin, especially crab apples.
Editted to add: granny smith apples have a lot of pectin, otherwise use under-ripe apples. The more ripe the apple, the less pectin it has.
Editted to add: granny smith apples have a lot of pectin, otherwise use under-ripe apples. The more ripe the apple, the less pectin it has.
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