Apple Pectin Stock
Easy to make Apple Pectin Stock helps low pectin fruits gel when making jam and jelly.
Ingredients
- 3 lbs sour apples-preferably organic Granny Smith or Crabapple are good. The best apples will be green, sour and harder than a ripe apple
- Water
Instructions
- Wash apples and chop them into 1-2" pieces. Keep core, seeds, and skin with chopped apples.
- Place in a large pan or preserving pan and add just enough water to cover the apples.
- Cover the pot, bring to a boil and simmer gently for 40 minutes - 1 hour.
- Line a colander with muslin or cheesecloth and place it over a large bowl.
- Pour cooked apples into colander and allow the juice to drip through the colander. I place the bowl and colander in the refrigerator and let it drain overnight.
- Pour the strained apple juice into a clean pan and simmer gently until thick and reduced by half. I stick a butter knife into the apple juice to get a gauge of the beginning depth of the juice.
- Test the strength of your stock. Check the notes below.
- Once reduced, you can either freeze it or water-bath can it in half-pint jars using the hot pack method. Leave 1/4” headspace and process for 10 minutes. Store in a cool dark place for up to 1 year.
Notes
Test your pectin stock strength by adding 1 teaspoon of the stock to 1 tablespoon of rubbing alcohol. Swirl the mixture and then let it set for 1 minute. If you can pick up the glob with a fork, then you have a strong stock. If you don't have 1 glob, but instead 2-3 smaller globs, continue to cook down your stock for a little bit.
In general, 1 cup of Apple Pectin Stock and 2 cups of Sugar will help gel 3 lbs of low to medium pectin fruit for a good jam.
In general, 1 cup of Apple Pectin Stock and 2 cups of Sugar will help gel 3 lbs of low to medium pectin fruit for a good jam.Nutrition
Serving: 4ouncesCalories: 236kcalCarbohydrates: 63gProtein: 1gFat: 1gSodium: 5mgFiber: 11gSugar: 47g
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