making pectin stock

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By Michelle Antonacci
from Medina, OH

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

Ingredients For making pectin stock

  • 2 1/4 lb
    sour cooking apples ( windfalls are good but cut out bruised or damaged parts), chopped.
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How To Make making pectin stock

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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).
  • 5
    Leave to cool then seal, label and refirgerate or freeze until required.
  • 6
    SIMPLE PECTIN TEST
  • 7
    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.

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