Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: cookie1 on April 03, 2010, 01:41:14 pm

Title: Pectin Stock from Chelsea and Sally Wise
Post by: cookie1 on April 03, 2010, 01:41:14 pm
Apricots have a medium pectin level, less if they are overripe though.  You can add pectin to jams - use up to 1 cup liquid pectin stock for every 1kg of fruit.  There is a pectin test - let me know if you want that Jo.

Recipe for pectin stock (I'm sure you will be able to easily convert it to TMX and reduce the quantity):
1kg gooseberries, white currants, crab apples or cooking apples (such as Granny Smiths)
3 cups water
Combine gooseberries, currants or apples (or even just the cores) with water in a large saucepan.  Bring to boil and simmer for 45 mins.  Strain several times through a muslin (double thickness) lined colander.  Freeze excess in small containers.

In addition Sally recommends 600g sugar for every 1kg of fruit.

Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Gertbysea on April 03, 2010, 11:03:41 pm
Now that would be very useful Cookie 1. Probably one of the places they would grow here would be Tasmania. I wonder if we could get dried gooseberries ?

Gretchen
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on April 04, 2010, 12:55:20 am
Wow interesting cookie  :)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Thermomixer on April 04, 2010, 04:33:56 am
Thanks cookie1 - it is a useful little recipe  :-* :-* to the three wise women involved
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: cookie1 on April 04, 2010, 08:54:34 am
Thermomixer you should have seen me cheering when I was able to do it. If something I do goes crazy please fix it for me.  I live in fear of losing someone's post or mucking it up.
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on September 21, 2010, 11:53:34 pm
Does anyone know if you can buy gooseberries in Perth? Also where do you get white currants?
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: cookie1 on September 22, 2010, 03:04:30 am
Sorry, no idea. :-[
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Chelsea (Thermie Groupie) on September 22, 2010, 05:09:29 am
No, I would just use cooking apples in this recipe if you can.  So much easier to find  ;).
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on September 22, 2010, 07:59:17 am
Chelsea I read it as a combination of the three ingredients with a choice of crab apples or cooking apples  :-\
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Chelsea (Thermie Groupie) on October 14, 2010, 01:02:33 pm
Sorry Meagan I missed your reply on this thread.

I checked my book and I copied it word for word. Sorry I can't be of any help in clarifying or providing alternatives.

One thing I did read that may be useful is that as an alternative to making this pectin stock you can combine high pectin fruit with low pectin fruit to make a jam that will set.  Like strawberry & lemon jam and apple & mulberry jam.  :)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on October 15, 2010, 04:07:24 pm
No problem Chelsea I still haven't got around to doing this but may try it when fruit gets cheaper as the temperature rises :)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: achookwoman on October 16, 2010, 09:22:48 am
I love Sally Wise's books.   However it is important to remember that she lives in Tasmania.   The ingredients she uses and suggests are often readily available in her area,  (and mine).  To have to buy some of the ingredients she suggests,  in other parts of Australia would cost a fortune.  I would look for substitutes.   Crab Apples are often grown as ornamental trees .   The pectin from these is very powerful and easy to obtain with the THX.   
Crab Apples.
Ask someone with tree if you could have some crabs,  before the birds eat them.
Wash well ,  place in TMX bowl, about 3/4 full,  cover with  plenty of water and cook and stir until a 'mush' is formed.Probably 20 mins on 100
Strain through a jelly bag or strainer lined with Chux
The resulting liquid will be full of pectin. This can be frozen.
Use  1/2 cup to add to jams such as Apricot or others that need a pectin boost.

The same method can be used for apple skins and pips,  or even wind falls.

My Grandmother used to use white vinegar when her Apricot jam refused to set.
My mother used lemon juice.

For years I have collected wild apples from the road side and used these to make pectin.
Hope this is of some assistance.
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on October 16, 2010, 10:48:49 am
Thanks chookie  ;D now to find someone with a crab apple tree  ;)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Chelsea (Thermie Groupie) on October 16, 2010, 11:32:48 am
Sigh! We have 6 beautiful ones just down the road from us (although in flower - not fruiting yet).  If only you lived just a little closer to Tassie Meagan.  :)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Meagan on October 16, 2010, 02:36:39 pm
Well I have never been to Tassie before ;) not like I could bring them back to Perth or anything!!!
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Thermomixer on October 17, 2010, 04:07:23 am
Might be lucky to find a crab-apple tree in Perth.  Try the old areas.  My aunt had one, and farm orchards around where Chookie lives would have had them, but most got pulled out in the 60's.

Remeber the wooden chairs upside down with muslin pinned onto them with draining crab apple jelly. Yum
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Chelsea (Thermie Groupie) on October 17, 2010, 12:53:19 pm
The ones down the road from us always go to waste >:(.  I may have to pick some next year and get some more details from you Thermomixer re. the upside down chairs.  :)
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: Thermomixer on October 28, 2010, 06:51:57 am
The upside down chair has muslin stuck onto the legs and then the mixture poured in & collected where the base of the chair is - have to find a picture from one of those old books.
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: helsbels on August 29, 2011, 04:23:18 am
I'm have an abundance of passionfruits in my backyard at the moment and came across this method to make pectin from the skins while searching for recipes to use them in.
'Boil the skins for approximately 30 minutes, until the flesh of the skin is soft and translucent.  Then remove the skins from the water and scoop out the flesh from the outer cuticle.  Liquidise this softened flesh with water (2 parts softened flesh to 1 part water) until it forms a smooth cream. Use the water in which the skins were boiled as this will contain pectin washed out during the boiling.  Squeeze the mixture through a muslin cloth to remove hard pieces of pith.'
Should be pretty simple with the tmx.  
From this site

http://practicalaction.org/practicalanswers/product_info.php?cPath=28_50&products_id=115&__utma=1.1560878718.1314583777.1314583777.1314583777.1&__utmb=1.0.10.1314585554&__utmc=1&__utmx=-&__utmz=1.1314583777.1.1.utmcsr=google|utmccn=%28organic%29|utmcmd=organic|utmctr=pectin%20in%20pineapple&__utmv=-&__utmk=27470780 (http://practicalaction.org/practicalanswers/product_info.php?cPath=28_50&products_id=115&__utma=1.1560878718.1314583777.1314583777.1314583777.1&__utmb=1.0.10.1314585554&__utmc=1&__utmx=-&__utmz=1.1314583777.1.1.utmcsr=google|utmccn=%28organic%29|utmcmd=organic|utmctr=pectin%20in%20pineapple&__utmv=-&__utmk=27470780)

How do I do the linky thing where you just say 'here' and it's a link to the site??????
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: judydawn on August 29, 2011, 08:31:20 am
Here's (http://www.forumthermomix.com/index.php?topic=3083.0) the thread helsbels.
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: greenie on January 02, 2012, 06:25:36 am
I've made liquid pectin from citrus pips and frozen it - it works really well.  Anyone living in Perth or a warmer climate where high pectin fruits are in short supply may find this easier,and possibly cheaper, than squeezing anything through muslin.

You simply collect the pips citrus pips (I get them when I am making large batches of citrus cordial, lemon butter or marmalade), pop then in a bowl with some filtered water and leave overnight.  In the morning, strain the pips out and scrape as much of the jelly from the bottom of the sieve as you can.  The strength depends on the # of pips and the amount of water but I find a little goes a long way
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: cookie1 on January 02, 2012, 06:29:06 am
Thanks.  How much of this do you put into your jams etc please?
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: greenie on January 02, 2012, 11:28:05 am
Umm... a blob!!??

In all seriousness I use how much I think it needs - helpful?

You can tell how strong the pectin concentrate is in the morning when you strain it.  Really strong = very sticky and quite set jelly attached to the pips and glooping through the sieve.  If it is very strong, I use about a 1/4C, if not as strong then 1/2C

I tried to find powdered pectin online (as in not jamsetter, just the powdered pectin) but couldn't find it anywhere.  I'm guessing industrial chemical suppliers would be able to supply a large amound, but not really convenient for the home cook.

P.S>  I forgot to mention that it's a good idea to stir around the pips as much as possible before sieving, to get the good jelly/pectin bits off & dissolved through the water as much as possible xx
Title: Re: Pectin Stock from Chelsea and Sally Wise
Post by: cookie1 on January 04, 2012, 07:29:14 am
Thanks.