We're a little undecided on the use of commercial pectin. And kind of charmed by the idea of apple pectin stock (recipe linked in story)...
What do you think?
We are a very small farm in Western Pennsylvania dedicated to preserving old food knowledge.
We raise old world Milking Devon cattle for beef and dairy and follow our fancy into all sorts of pickling, preserving, cheesemaking, charcuterie and assorted other food preservation projects.