How To Make Your Own Citrus Pectin
Oranges or other Citrus Fruits
Pectin is a soluble fiber that you cannot absorb or digest. Pectin is found to some degree in all plants, but the skins of fruits are especially high. Pectin is used to stiffen jelly so that it is spreadable and doesn't run.
Pectin in citrus is concentrated in the peel of the fruit. You want the white inner part of the peel without the strong tasting outer part. Also, the membranes between the sections as well as the seeds contain pectin. The membranes and seeds have a neutral flavor so although it is easier to get the volume you need from the peel using the other parts will help it not taint the flavor of your jelly.
The pectin content of citrus varies tremendously. It varies with the season, it varies with ripeness of the fruit. Testing of your jelly and jam is the only way to truly know if you have used the correct amount of pectin. Trial and error, no single formula could ever be sufficient. Under-ripe fruit is best and will produce the most pectin.
For this recipe, you will need 1/2 lb citrus peel, seed etc.
2 cups of water
4 Tbsp. lemon juice
First collect the peel, seeds and membranes. Shave the orange part (if it is an orange) from the peel. Cut the peel into small pieces. The smaller the better.
Next mix orange parts with the lemon juice and allow to stand for 1 hour.
Add the water and let it stand for another hour.
Boil slowly for 10 minutes. Remove from heat, cover and let the pot cool naturally.
Drain and filter the liquids like described in the apple pectin page.
Add more water, boil again and extract again to get more pectin. If your pectin is too weak you simply need to boil off some of the water to make it stronger.
You should dehydrate the pectin to make a powder and store in a sealed jar for storage if you don't use it all when it is made.
Done! Now get to making that jelly!
Back to Apple Pectin
Back
Pectin in citrus is concentrated in the peel of the fruit. You want the white inner part of the peel without the strong tasting outer part. Also, the membranes between the sections as well as the seeds contain pectin. The membranes and seeds have a neutral flavor so although it is easier to get the volume you need from the peel using the other parts will help it not taint the flavor of your jelly.
The pectin content of citrus varies tremendously. It varies with the season, it varies with ripeness of the fruit. Testing of your jelly and jam is the only way to truly know if you have used the correct amount of pectin. Trial and error, no single formula could ever be sufficient. Under-ripe fruit is best and will produce the most pectin.
For this recipe, you will need 1/2 lb citrus peel, seed etc.
2 cups of water
4 Tbsp. lemon juice
First collect the peel, seeds and membranes. Shave the orange part (if it is an orange) from the peel. Cut the peel into small pieces. The smaller the better.
Next mix orange parts with the lemon juice and allow to stand for 1 hour.
Add the water and let it stand for another hour.
Boil slowly for 10 minutes. Remove from heat, cover and let the pot cool naturally.
Drain and filter the liquids like described in the apple pectin page.
Add more water, boil again and extract again to get more pectin. If your pectin is too weak you simply need to boil off some of the water to make it stronger.
You should dehydrate the pectin to make a powder and store in a sealed jar for storage if you don't use it all when it is made.
Done! Now get to making that jelly!
Back to Apple Pectin
Back
