HOME-MADE PECTIN
Pectin is useful to add when making jams in wet seasons, or for ‘those which seldom set perfectly, such as strawberry of cherry. Three pounds sour or under-ripe apples, washed and cut up \but not peeled. Put P in a saucepan with a pint of water and simmer till tender and squashy. Strain through muslin and keep the strained liquid. Return the pulp to the saucepan with just sufficient water to thin it down, and simmer for about 1% hours. Strain and add this liquid to the other. It should be fairly thick and sticky, Put into bottles and sterilize as usual. LL ST
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New Zealand Listener, Volume 19, Issue 492, 26 November 1948, Page 22
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106HOME-MADE PECTIN New Zealand Listener, Volume 19, Issue 492, 26 November 1948, Page 22
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