Green Apple Pectin Stock

This stock can be used as the basis for any jelly whose main ingredient doesn’t contain enough pectin to set fully on its own. It can also be added to jams, a cup at a time, if you prefer a thicker spread.

To strain the apple juice, I use an 8-inch conical bouillon strainer—like a chinois, but with wire mesh instead of punched holes—that I got at a restaurant supply store, a good investment if you plan to make more than few jellies each year (it’s also ideal for straining, we