In the process of finishing off an order for the last few fruit trees for our orchard, I came across an unknown (to me) tree called a Russian Quince.
In the description, it said the fruit had a high pectin content.
So I added it to my order, thinking pectin would come in useful, and besides the fruits are supposed to be quite good. (Described as lemony or pineappley)
But I got to wondering how to extract the pectin from the fruit. Unfortunately, the only pectin I have experience with comes from the store. . . .
So here's a nifty explanation about how to extract pectin from apples, (I'll work under the assumption that it's the same method for this quince) and then how much to use in your recipes. Hopefully somebody will find this info useful. I sure do!