Sally wise's recipe always seems very wasteful to me. I'm a bit of a skin flint. When I am stewing apples to freeze or use, I keep the pips and skins and use these to create pectin.
You could do this in your TMX. Put what ever you have available in the TMX bowl ,( about 1/2 full) and cover by about 6 cm. with water. Don't fill bowl more than 3/4 full.
Cook on 100 for 30 mins, reverse, cap in. strain through a strainer lined with 2 layers of Chux. OR through a jelly bag, overnight.
This is your pectin juice.
When i make jams or jelly, I add this liquid to the mix. Depending on the pectin in the fruit I may also add JamSetta.
If i am making a small amount,(less than 4 medium Jars), I make it in the TMX. If a large amount, I use the stove.
Hope this helps.
