Pectin Stock from Chelsea and Sally Wise

[cookie1]

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.

[gertbysea]

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

[Meagan]

Wow interesting cookie 

[Thermomixer]

Thanks cookie1 - it is a useful little recipe  to the three wise women involved

[cookie1]

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.

[Meagan]

Does anyone know if you can buy gooseberries in Perth? Also where do you get white currants?

[cookie1]

Sorry, no idea.

[Chelsea (Thermie Groupie)]

No, I would just use cooking apples in this recipe if you can.  So much easier to find  .

[Meagan]

Chelsea I read it as a combination of the three ingredients with a choice of crab apples or cooking apples 

[Chelsea (Thermie Groupie)]

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. 

[Meagan]

No problem Chelsea I still haven't got around to doing this but may try it when fruit gets cheaper as the temperature rises

[achookwoman]

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.

[Meagan]

Thanks chookie  now to find someone with a crab apple tree 

[Chelsea (Thermie Groupie)]

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. 

[Meagan]

Well I have never been to Tassie before not like I could bring them back to Perth or anything!!!