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Making Jams & Jellies With Added Pectin

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      Title: MAKING JAMS & JELLIES WITH ADDED PECTIN
 Categories: Canning, Preserves
      Yield: 1 Recipe
 
 
  Fresh fruits and juices as well as commercially caned or frozen fruit
  juice can be used with commercially prepared powdered or liquid
  pectins. The order of combining ingredients depends on the type of
  pectin used. Complete directions for a variety of fruits are provided
  with packaged pectin. Jelly or jam made with added pectin requires
  less cooking and generally gives a larger yield. These products have
  more natural fruit flavors, too. In addition, using added pectin
  eliminates the need to test hot jellies and jams for proper gelling.
  Adding 1/2 teaspoon of butter or margarine with the juice and pectin
  will reduce foaming. However, these may cause off-flavor in a
  long-term storage of jellies and jams. Recipes available using
  packaged pectin include:
  
  Jellies--Apple, crab apple, blackberry, boysenberry, dewberry,
  currant, elderberry, grape, mayhaw, mint, peach, plum, black or red
  raspberry, loganberry, rhubarb, and strawberry.
  
  Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red
  raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
  grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and
  spiced tomato.
  
  Be sure to use Mason canning jars, self-sealing two-piece lids, and a
  5-minute process (corrected for altitude, as necessary) in boiling
  water. For more information about jams and jellies see "Preparing
  butters, jams, jellies, and marmalades".
  
  Purchase fresh fruit pectin each year. Old pectin may result in poor
  gels. Follow the instructions with each package and the process times
  recommended in Table 1. Table 1. Recommended process time for Jellies
  and Jam with Added Pectin in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time at
  Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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