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I know this might be a little out of place, but I can't find a better spot. Anyone have experience with persevering especially jellies? I've made several batches from raw apples and crab apples, just from the natural pectin. Using that I've been able to add other fruits, nuts, peppers e.t.c and they've come out great and preserved for a decent time. So I thought I'd try apple cider the same way. I went to a local cider mill and bought UNPASTEURIZED,or raw cider. As the pasteurization process destroys the pectin. I cooked it down while watching the temp. Reached 220 then dropped to a simmer, pectin never activated. What did I miss anons?
