Apple pectin stock

Ingredients for 4 servings:

• 5 ½ kg apples (cooking or crab apples), it is better if the apples are not quite ripe
• 3 liters of water

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

for cooking jams, jellies and preserves on an organic and natural basis

The peels, seeds, and flesh of apples contain a large amount of pectin, which can be extracted from the fruit and help jams and jellies made from low-pectin fruits to set. It’s best to stock up in the fall. Since you need ½ cup of apple pectin for four cups of fruit pulp or juice, you should freeze or preserve your stock in portions. The apple pectin will then keep for up to a year. Wash the apples and remove all leaves and stems. Roughly chop the apples, including the peel, core, and seeds. In a large saucepan, cover the apple pieces with water and bring to a boil over moderate heat. Simmer for 20-30 minutes, until the apples are tender. Pour the hot mixture into a damp cheesecloth and let the juice drain off for 24 hours. The next day, bring the apple liquid to a boil and reduce over high heat until it has reduced by half. A pectin test (see below) can determine whether the liquid has been boiling long enough. Pour the apple pectin into 125-250 ml jars. You can also strain the liquid through a damp cloth before filling; this will make it completely clear. The pectin filled into jars must be preserved in a water bath for 5 minutes. This makes 2.5 liters. Pectin test: Mix 1 teaspoon of pectin juice with 2 tablespoons of methylated spirits in a small bowl until lumps form. A large lump indicates a high pectin content, several small lumps correspond to a medium one, and many small lumps indicate a low pectin content. In this case, you should boil it for a little longer until the pectin test results in a large lump. Caution: Methylated spirits is poisonous! Keep away from children and rinse the bowl with boiling water!