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Hoosier Hill Fruit Pectin, 2 lb bag

Hoosier Hill Fruit Pectin is a specially formulated fruit pectin blend that reacts with the fruits own sugars and acid to cause a jelling effect in homemade jellies and jams. When making Jams or Jellies, use instead of Sure-Jell, Certo, or Ball prepared Fruit Pectin Blends. 2 lb Bag Hoosier Hill Fruit Pectin. Provides the jelly-like consistency to jams, jellies, and marmalade's.

Shelf Life: 10-12 Months

Cooked Jam Directions and Recipes

Prepared Berries_______________Sugar___________Fruit Pectin_____________Approximate Yield
3 ¾ cups____________________ 5 ¼ cups__________1 oz.___________________ 6 cups
7 ½ cups____________________10 ½ cups__________2 oz. __________________12 cups
15 cups_____________________21 cups____________ 4 oz.__________________24 cups
1. Locate and mark off fruit recipe on chart below. Check 8 OZ jars for defects. Because containers are not filled to the rim, one more container than the specified cup yield may be needed.

If jams will not be placed in boiling water bath, wash, scald and drain jars, or use automatic dishwasher with very hot rinse water. Keep hot.
If jams will not be placed in boiling water bath, wash jars and sterilize in boiling water for 10 minutes. Keep hot.
Wash lids and place in a small container. Cover with cooling water shortly before placing on filler jars. Always use new lids.

2. Prepare fruit as directed in recipe.

3. Measure amount of prepared fruit specified in recipe ingredients listing, pack solidly in cup. If measure is slightly short, add water.
Place measured fruit in 6 or 8 quart sauce pot. Add lemon juice if listed.

4. Measure sugar and set aside. DO NOT REDUCE SUGAR.

5. Stir fruit pectin into prepared fruit. (Sauce pot must be no more than 1/2 full to allow for full rolling boil.)

6. Bring to a full boil over high heat stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil. (a boil cannot be stirred down). Then boil hard one minute stirring constantly. Remove from heat.

7. Skim off foam with large metal spoon. Immediately ladle into jars leaving 1/4 inch space on top. With a damp cloth, wipe jars and threads clean.

8. Immediately cover jars with hot lids. Screw bands on firmly.

9. Place in boiling water bath carefully setting jars on rack in canner or large sauce pot of boiling water. Water should cover jars by 1 to 2 inches. Cover canner, and return the water to a boil, then boil 5 minutes. (At high altitudes, increas boiling time by 1 minute for each 1000 feet above sea level). Remove jars from canner.

10. Let jam stand to cool. Check seals. Jar lids should be slightly concave or remain so when pressed. Remove bands from jars. Store jam in a cool dry place. (small amounts of unsealed jam may be covered and stored in the refrigerator).

Jelly from Fruit Juice (Grape or Apple)

5 cups sugar
4 cups apple juice
6 Tbsp Hoosier Hill Farm Fruit Pectin

3 cups grape juice
3 1/2 cups sugar
6 Tbsp Hoosier Hill Farm Fruit Pectin

Mix the (apple or grape) juice with the pectin in a large sauce pan ; over high heat quickly bring the mixture to a hard boil. Stirring occasionally. Immediately add all the sugar and stir , bring to a full rolling boil(a boil that can't be stirred down) and boil hard for 1 minute , stirring constantly. Remove from the heat and skim off the foam with a metal spoon , and pour quickly into sterilized jelly jars. ( fill to 1/2" of top ) With a wet dish towel wipe the ring of jar clean of any jelly spillage and put on cap and screw band on firmly tight. Process in boiling water bath for 5 minutes.

NOTE For a rosy color in the apple jelly add a few drops of red food coloring to the juice before cooking.

Apricot Jam

5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
6 Tbsp Hoosier Hill Farm Fruit Pectin
1/2 tsp. butter or margarine

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepan. Stir in lemon juice. Stir Hoosier Hill Farm Fruit Pectin into prepared fruit in saucepan. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Dextrose, Pectin, Fumaric Acid.

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Customer Reviews

  • Author: Verified Customer
    Super great deal. If you are going to be making a bunch of jelly than you can't go wrong with this. Price was fantastic and I will definitely be getting another bag for next season
  • Author: Verified Customer
    I take it everyday to help with inflamation and digestion
  • Author: sccarriagehouse@gmail.com
    I love, love, love this pectin. My jams are beautiful and set up perfectly every time.
  • Author: auntnetto6@yahoo.com
    I made 7 batches of jam using different recipes the first 6 did not set up at all and so I made sure I followed the recipe on the bag and it set better but more like a thick syrup than a jam
  • Author: lse587@gmail.com
    LOVE this pectin! Ordering my third bag right now
  • Author: Iamthecabinetman@hotmail.com
    Wife is on her third bag. Nothing but praises for this product. She went through two 2lb bags in just over two months.