I spent a couple hours yesterday researching ways to get pectin from indigenous Great Lakes plants. Domesticated apples are the most common source of pectin on the market, but apparently they are not indigenous to this region. Certain varieties of crab apples are from this region and can be used to make pectin. There are also a couple of different species of cherries that can be used. Pectin is important for making jellies. I will try replacing sugar (also an important component of jellies) with maple sugar. Interestingly enough, the USDA plant database does not list crab apples as palatable (probably because they are so tart).
I also skinned the deer last night and quartered it. I will soak the skin for a couple of weeks and then try to remove the hair. I need to set-up an area out at the old school to do my hyde tanning. I have been giving some thought to a possible topic for the next project--decolonized clothing.
