What is pectin stock and why make it?

Pectin stock is a concentrated liquid extracted from apples (which are high in natural pectin) by simmering them in water. It is used to help low-pectin fruits (like strawberries, cherries, and rhubarb) achieve a good jam set without using commercial pectin powder.

What apples are best for pectin stock?

Cooking apples like Bramleys are ideal as they are very high in pectin, especially when slightly under-ripe. Crab apples are excellent too. Eating apples contain less pectin but can still be used. The cores, peel, and pips contain the most pectin, so include them.

How do I know if my pectin stock has worked?

Good pectin stock should set slightly when cooled — test by putting a teaspoon on a cold saucer. It should have a gel-like consistency. If it remains liquid, it may need longer cooking or the apples may have been over-ripe.

How much pectin stock do I add to jam?

Add approximately 150ml of homemade pectin stock per 1kg of low-pectin fruit. Add it to the fruit before the sugar. You may need to experiment slightly, as the pectin concentration varies depending on the apples used and how long they were cooked.

Can I store pectin stock?

Pectin stock freezes brilliantly. Pour into ice cube trays or small containers and freeze for up to 12 months. Defrost as needed. It can also be used immediately. Fresh pectin stock keeps in the fridge for 3-4 days.

Should I include apple cores and peel?

Yes! The cores, seeds, and peel contain the highest concentration of pectin. Chop the apples roughly without peeling or coring. After simmering, strain through a muslin cloth or jelly bag — do not squeeze or the stock will be cloudy.

BakeCalcs

Pectin Stock Calculator

Calculate apple and water quantities for making homemade pectin stock.

Apple Weight

Apple Type

How We Calculate This

This calculator uses the standard ratio for homemade pectin stock. Cooking apples are simmered in water until soft, then strained to extract the pectin-rich liquid.

Standard Ratios

Cooking apples: 1kg apples + 1L water, 45 min simmer
Crab apples: 1kg apples + 1.2L water, 50-60 min simmer
Eating apples: 1kg apples + 0.8L water, 40-45 min simmer

Yield and Usage

Yield: approximately 50-60% of water volume
Usage: ~150ml per 1kg of low-pectin fruit
Strain through muslin — do not squeeze

Frequently Asked Questions

Related Calculators

Jam Sugar Ratio Calculator

Calculate the sugar quantity needed for jam based on fruit weight and pectin level.

Jam Jar Quantity Calculator

Calculate how many jars a batch of jam will fill based on total yield and jar size.

Marmalade Calculator

Calculate fruit, sugar, and water quantities for marmalade by batch size.

Chutney Calculator

Calculate vinegar, sugar, and spice quantities for chutney based on fruit or vegetable weight.

Pickling Brine Calculator

Calculate vinegar, salt, sugar, and water quantities for pickling brine by jar volume.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.