How to Make Making Pectin Stock
- Put 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.
- Strain 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.
- Pour the strained juice into a clean pan and simmer gently until thick and reduced by half its volume. Then test it's pectic strength.
- Pour 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).
- Leave to cool then seal, label and refirgerate or freeze until required.
- SIMPLE PECTIN TEST
- This 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.