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. Provides the jelly-like consistency to jams, jellies, and marmalade's.
3 3/4 cups fruit 5 1/4 cups sugar 3 tbsp. fruit pectin Measure amount of prepared fruit specified in recipe ingredient listing, pack solidly in measuring cup, if measure is slightly short, add water. Place measured fruit in 6 to 8 quart sauce pan. Measured sugar and set aside. Stir in fruit pectin mix into prepared fruit. Sauce pan must be no more than 1/2 full to allow for full rolling boil. 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 that cannot be stirred down. Maintain full boil for one minute, stirring constantly. Remove from heat. Skim off Foam with large metal spoon. Immediately ladle into jars leaving 1/4 inch space at top. With a damp cloth, wipe jars and treads clean. Immediately cover jars with lids. Screw bands on firmly.
This recipe does not list the basic canning instructions for prepping your jars or finishing them after you have added product.
Yields approximately 6 cups. Recipe may vary due to moisture in the fruit.
Cooked Jam Directions and Recipes
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).
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
Shelf Life: 10-12 Months
Dextrose, Pectin, Fumaric Acid.
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