Green Apple Pectin Stock

This recipe is from Liana Krissoff's book "Canning For A New Generation". You can use it instead of powdered pectin in jelly and jam recipes (I wouldn't try using it in Pepper Jelly, though. I'm not sure if it would work in that). I add one cup of this to any recipe which produces 3 pints or less of product (jam, jelly). If the recipe produces more than 3 pints, add an extra 1/2 cup of pectin stock for every 24 ounces of extra product. If you use this pectin, you will need to use the cold plate test to check the set of your jelly or jam. The instructions for this are included below.

• Ready In: 1 hr 35 mins
• Yields: 3 cups

Ingredients

• 3  lbs granny smith apples
•  water

Directions

1. Cut the apples into eighths, removing the stems, and put the apples - peels, cores, seeds and all - in a 6 to 8 quart preserving pan.
2. Add 6 cups water, cover, and bring to a boil over high heat.
3. Boil, stirring occasionally, until the apples are completely broken down and the peels have separated from the pulp, 30 to 40 minutes.
4. Set a large, very fine-mesh sieve (or jelly bag) over a deep bowl or pot. Pour the apples and their juice into the sieve and let drain for at least 30 minutes, stirring occasionally but not pressing down too hard on the solids.
5. Discard the solids. You should have about 5 and 1/2 cups of juice.
6. Rinse the preserving pan and pour in the apple juice. Bring to a boil over high heat and cook for about 20 minutes, or until the juice is reduced to 3 cups.
7. Let the pectin stock cool and portion out into 1 cup or 1/2 cup amounts - place into small freezer bags and freeze until ready to use - this will keep well in the freezer for up to 6 months.
8. HOW TO TEST A JAM OR JELLY USING THE COLD PLATE SET TEST:
9. When you begin making your jam or jelly, put 3 small plates or saucers in the freezer.
10. Follow the initial directions for your jam or jelly (whatever the recipe calls for to make the juice or prepare the fruit), and add the pectin when you add the sugar. If you have not defrosted the pectin first, heat the mixture over medium-low heat until the pectin melts. Bring the mixture to a boil and continue cooking on medium-high heat for about 15 minutes, stirring gently. After 15 minutes, check the set - it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage, depending on the pan you are using and how high of heat you are using.
11. Use the cold plate test to check set after 15 minutes of cooking: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set, it could over-cook and become rubbery or hard if the jam is indeed already set) place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.