Author Topic: Pectin Stock from Chelsea and Sally Wise  (Read 9943 times)

Offline Thermomixer

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #15 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
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Offline Chelsea (Thermie Groupie)

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #16 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.  :)

Offline Thermomixer

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #17 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.
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Offline helsbels

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #18 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

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Offline judydawn

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #19 on: August 29, 2011, 08:31:20 am »
Here's the thread helsbels.
Judy from North Haven, South Australia

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Offline greenie

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #20 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

Offline cookie1

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #21 on: January 02, 2012, 06:29:06 am »
Thanks.  How much of this do you put into your jams etc please?
May all dairy items in your fridge be of questionable vintage.

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Offline greenie

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #22 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

Offline cookie1

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Re: Pectin Stock from Chelsea and Sally Wise
« Reply #23 on: January 04, 2012, 07:29:14 am »
Thanks.
May all dairy items in your fridge be of questionable vintage.

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