Citrus doesn’t grow wild in Alaska—but that doesn’t mean it doesn’t grow at all. Some folks keep a lemon tree by the window, coaxing blossoms through the dark months with grow lights and patience. Others tuck potted citrus into greenhouses, small rebellions against the long winter. But for most of us, citrus shows up in grocery bags and CSA boxes—bright spots in the cold season, peeled and eaten at the kitchen counter while the snow stacks up outside.
And when you peel it, you save the scraps. Because when summer rolls around and the salmonberries come in fast and fat, you’ll want pectin. Not from a box—but from what you’ve already set aside.
Up here, we don’t always follow the recipe, but we do follow the rhythm. Save in winter. Boil in summer. Put it up slow.
What Is Pectin—and Why Make It Yourself?
Pectin is the natural thickener that helps jams and jellies gel. It lives in the skins, seeds, and cores of many fruits—especially in the white pith and seeds of citrus. Making your own pectin isn’t just about thrift. It gives you more control over your recipes, lets you use what you’ve got, and ties your jam to a bigger seasonal story.
Many tested recipes—like those from Mother Earth News and The Spruce Eats—recommend this same method: simmer citrus scraps low and slow, strain gently, and reduce the liquid until it’s slightly thickened. Some add lemon juice to boost acidity. Some even test strength with a splash of rubbing alcohol. But at its heart, it’s simple: water, peel, time.
How to Make Citrus Pectin from Scraps
You’ll need:
- 4–6 cups of frozen citrus scraps (mostly white pith and seeds; any mix of lemons, oranges, limes, or grapefruits)
- Water to cover
- A large stainless steel or enamel pot
- Fine mesh strainer or cheesecloth
- Lemon juice (optional, to increase acidity and boost extraction)
To make:
- Save the scraps. Each time you peel a lemon or slice an orange, save the pith, seeds, and peels. A plastic freezer bag works just fine—no need for a fancy jar. Just keep adding to it all winter long.
- Chop before you simmer. When you’re ready to cook, give the scraps a rough dice while still slightly frozen—especially the thicker white pith. This helps release more pectin as it cooks and makes straining easier later on.
- Simmer gently. Add the chopped scraps to your pot and just cover with water. Add a few tablespoons of lemon juice if you’d like. Bring to a boil, then lower the heat and let it simmer uncovered for 1–2 hours. The water will reduce and the liquid will begin to thicken slightly.
- Strain carefully. Pour through cheesecloth or a fine sieve without pressing. Let it drip slowly on its own for a clear, clean pectin base.
- Store or freeze. Keep in the fridge up to a week, or freeze in small jars or ice cube trays for easy use. Homemade pectin will keep in the freezer for 6 months or more.
Testing Pectin Strength (Optional Step)
Want to know if your homemade pectin is strong enough before you start your jam? There’s a simple old-fashioned test—just a spoonful of your pectin liquid and a splash of rubbing alcohol (not for eating, just for testing). Strange as it sounds, this is an old homesteader trick for testing pectin strength. It shows up in sources like Mother Earth News, university extensions, and vintage canning guides.
Here’s how:
- Mix 1 teaspoon of your cooled pectin with 1 tablespoon of rubbing alcohol (isopropyl alcohol) in a small glass or dish.
- Gently swirl or stir. If the pectin is strong, it will form a jelly-like clump you can lift out with a fork.
- If it stays thin or doesn’t clump much, your pectin is on the weaker side—still usable, but you might need to simmer your jam longer or use a bit more pectin.
Important: Don’t taste or reuse the mixture—it’s just for testing, then toss it out.
How to Use Your Pectin in Jam
Homemade pectin is softer and more variable than boxed versions—but that’s part of the beauty. Start with about 1/4 cup of pectin liquid per batch of jam (equal to one store packet), and adjust as needed. Use stronger berries like blueberries, currants, or wild raspberries, which pair well with this type of pectin. Do a plate test: place a spoonful on a cold dish, wait a minute, and run your finger through it. If it wrinkles, it’s ready.
Tip: Pectin made from citrus pith may have a hint of bitterness. That’s perfect for bold, wild fruit—but maybe not for your most delicate preserves.
Notes from the Trail
Up here, berry season is more than picking. It’s remembering where the patches were. It’s keeping one eye out for bears and the other on the red flash of salmonberries in the brambles. It’s letting the kids eat their fill and still coming home with buckets heavy enough to put up.
Jam doesn’t just preserve fruit. It preserves a moment, a place, a season. And the pectin you made from winter’s scraps? That’s what holds it all together.