Making Pectin Stock
This will keep refrigerated for 1-2 weeks or 2 months frozen.
Makes approx 2 cups
- 2 1/4 lb
- sour cooking apples ( windfalls are good but cut out bruised or damaged parts), chopped.
High Pectin: the mixture formes a jelly-like clot.
Medium Pectin: 2-3 soft clots form. The stock may or may not set satisfactorily, return to the heat to reduce a little further and test again.
Low Pectin: Numerous small globules form. Return to the heat and reduce the volume of the stock and test again.
NOTE: discard the tested stock- denatured alcohol is poisionous.