Making Pectin Stock

Making Pectin Stock Recipe

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Michelle Antonacci

By
@Huniibeekeeper

This is a recipe from my new cookbook that my Sister got me for my Birthday! :)

This will keep refrigerated for 1-2 weeks or 2 months frozen.

Makes approx 2 cups

Rating:

★★★★★ 1 vote

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Ingredients

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2 1/4 lb
sour cooking apples ( windfalls are good but cut out bruised or damaged parts), chopped.

How to Make Making Pectin Stock

Step-by-Step

  • 1Put the apples in a preserving pan and pour enough water to just cover the fruit. Cover; bring to a boil, and then simmer for 20 minutes or until soft.
  • 2Strain the pulp through a large sieve lined with muslin, or a jelly bag set over a bowl, and allow the juice to drip through into a bowl positioned below.
  • 3Pour the strained juice into a clean pan and simmer gently until thick and reduced by half its volume. Then test it's pectic strength.
  • 4Pour in to small frezer-safe containers (generally 2/3 cup of strong pectin stock will be sufficient to set 4 1/2 pounds of medium or low pectin fruit as jam).
  • 5Leave to cool then seal, label and refirgerate or freeze until required.
  • 6SIMPLE PECTIN TEST
  • 7This test enables you to judge if your stock contains enough pectin to achieve a set. Put 1 tsp of stock in a small container. When cold and 1 tablespoon of denatured alcohol, swirl together, leave for 1 minute and check for a set:

    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.

Printable Recipe Card

About Making Pectin Stock

Course/Dish: Fruit Sauces




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