Diy Lemon Scrap Liquid Pectin

• temps total: 25 minutes

Ingrédients

Recipe: (I made a double batch)

1/2 Lb Lemon Pith & Seeds

1/4 Cup Lemon Juice

1 1/2 Cups Water

Remove the lemon peel leaving as much pith on the lemon as possible. Put that aside (I’m making limoncello!) then peel all of the pith off of the lemons. If you have any large pith pieces give them a quick chop. Add to a large stock pot.

To retrieve the seeds, halve and the. Juice the lemons and add the seeds to your pith in the pot. Save the juice for later. (I froze mine)

Instructions

Add all ingredients into the pot and stir well. Bring to a boil and then reduce the heat to a simmer for 15 minutes. Let cool until the mixture is workable.

Place a colander over a bowl and line with two layers of cheese cloth. Pour the cooled mixture in and let the liquid pectin strain through the cloth. Leave overnight.

Transfer the liquid pectin to jars. Store in the fridge or freezer. Best if used within 6 months. This can also be canned using the waterbath method with a ten minute process.