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Dallas tries to put every part of his garden to work. He makes pectin for canning from firm green apples that he picks from his tree early in the season.
Recipe for Homemade Fruit Pectin
Drill holes in the bottom and halfway up the sides of a 5-gallon bucket. Line with a wrung-out, wet pillowcase and place into another 5-gallon (catch) bucket.
Cut 5 gallons green apples into quarters, place in a large pot, and add enough water until you see it. Bring to a boil and then reduce heat, stirring every 3 to 5 minutes to keep from scorching.
When the apples have the texture of applesauce, pour them—seeds, skins, and all—into the pillowcase-lined bucket, cover, and let sit overnight.
The next morning, the pectin will have collected in the lower catch bucket. Don't be tempted to squeeze the remaining apples; this will cause the pectin to get cloudy. Add 1 teaspoon lemon juice to keep the pectin from browning (optional).
After the pectin has cooled, test its gelability. In a small bowl, slightly mix 1 teaspoon pectin with 2 teaspoons rubbing alcohol. Let sit for a couple of minutes. If the mass sticks close to the fork, the pectin will be great for jam. If a glob drips more than an inch from the fork, use the pectin for syrup.
Homemade Jelly
Sterilize jars according to manufacturer's instructions.
Mix together equal amounts of fruit juice and apple pectin and bring to a full boil.
Add 1 and 2/5 cups sugar for each cup of pectin mixture and stir until dissolved.*
Bring mixture back to a full boil for 1 minute.
Pour into hot, sterile jars and cap.
Turn jars upside down for 10 minutes and then return upright to seal. The jam is ready to use the next day.
*Do not reduce the sugar, or the mixture may not gel.
