Homemade Pectin Stock

[binley100]

Found this and thought it might help with the runny jam/jelly syndrome haven't actually tried it yet but it is on the to do list (damn sight cheaper than certo)


Roughly chop 2lb cooking apples including peel, core, pips and place in large pan. Pour over enough cold water to cover then bring to the boil. Reduce heat, cover and simmer for 40mins or until very soft.
Pour mixture through a sterilised jelly bag suspended over a bowl and leave to drain for at least 2 hrs.
Pour the drained juice into a clean pan and boil for about 20 mins until the volume is reduced by one-third.
Pour into 150ml containers and either store in the fridge for up to a week or freeze for up to 4 months.
Use 75-90ml to every 1lb of fruit and stir in after the initial cooking of fruit but before the sugar is added .

[ginger ninger]

BRILLIANT...Binley knows best

[binley100]

Who's going to be first to give it a whirl ........with something low in pectin of course. I can feel some chilli jam coming on

[VirginVegGrower]

Don't crab apples make pectin too or am I thinking of something else?!

[binley100]

they probably do but I don't have any to hand .........plenty of cookers tho'.

[ginger ninger]

*Ginge waves her hand in the air*...Miss Miss...I have crab apples. I made some crab-apple jelly. The first batch I used jam sugar, but the second batch I used caster sugar...it had a very good set. I'm making chilli & crab-apple & crab-apple & mint this afternoon. I'll have to let you low how I go on...

...with photos of course

[Two_Sheds]

I did this brew last year on someone's recommendation. The reason I didn't for my Runny Raspberry & Earwig jam is because the recipe said no need for pectin, as rasps have enough: I gave up last night after nearly 3 hrs of boiling & testing, boiling & testing, and guess what - it's now set in the pan

[rustylady]

I did this brew last year on someone's recommendation. The reason I didn't for my Runny Raspberry & Earwig jam is because the recipe said no need for pectin, as rasps have enough: I gave up last night after nearly 3 hrs of boiling & testing, boiling & testing, and guess what - it's now set in the pan

Just warm it up - it should turn liquid enough to jar.

[taff]

do de-frosted fruits have more water in them than fresh unless they're vacuum packed?

[chris]

It seems so when I've used frozen... I don't put any water in when using them straight from the freezer.

[ginger ninger]

do de-frosted fruits have more water in them than fresh unless they're vacuum packed?

In a word...yes, something to do with the ice crystals.

[Two_Sheds]

Right, I finally got my DamJam to set by filling a laundry bag with apple peelings & cores, and boiling that with the remaining stubborn jam. It set within 10 mins, result

[binley100]

do de-frosted fruits have more water in them than fresh unless they're vacuum packed?

Freezing can reduce the pectin so you need to increase the fruit slightly .....(or so I've read)

[Hilary B]

I would be inclined to do something smilar with all the apple peel and cores generated from other apple-ccoking. Surely you could store them in the freezer until you had enough for a batch? I suspect if you only used cores and peel (which is where the pectin is found) you might not need to 'reduce' it after the initial cooking....