FRUIT PECTIN MIX

3 CUP=1 PKG SURE-JELL

MAY BE USED FOR BOTH COOK AND NO COOK FREEZER JAMS & JELLIES

FREEZER JAM

• MEASURE CRUSHED FRUIT/JUICE
• ADD SUGAR & LET SET FOR 20 MIN
• MIX 3/4 CUP WATER AND 1/3 CUP PECTIN MIX IN A SMALL SAUCEPAN BRING TO A FULL ROLLING BOIL OVER HIGH HEAT STIRRING CONSTANTLY FOR 1 MINUTE
•  STIR PECTIN MIXTURE INTO FRUIT/JUICE STIR CONSTANTLY FOR 3 MIN
• FILL CONTAINERS AND LET STAND AT ROOM TEMP FOR 24 HOURS
• STORE IN FREEZER UNTIL OPENED
• AFTER OPENING STORE IN REFRIGERATOR UP TO 3 WEEKS.

COOK TYPE JAMS/JELLIES

• STERILIZE JARS LIDS AND BANDS (ALWAYS USE NEW LIDS) KEEP IN WATER TO KEEP WARM
• PREPARE FRUIT
• ADD PECTIN AND BRING TO A BOIL OVER HIGH HEAT, STIRRING CONSTANTLY
• QUICKLY ADD SUGAR-BOIL 1 MINUTE
• REMOVE FROM HEAT/SKIM OFF ANY FOAM
• FILL JARS TO 1/8" OF TOP
• WIPE RIMS
• PLACE LIDS W/RIMS ON TIGHTLY
• INVERT JARS FOR 5 MINUTES
• AFTER 1 HOUR CHECK FOR SEAL

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COOK TYPE JAM                              FREEZER JAM

STRAWBERRY
5 C CRUSHED STRAWBERRIES                        2 C  STRAWBERRIES 
7 C SUGAR                                                              4 C SUGAR

PEACH
4 C CHOPPED PEACHES                                      2 1/2 C PEACHES
2 TBSP FRESH LEMON JUICE                           2 TBSP FRESH LEMON JUICE
5 1/2 C SUGAR                                                        5 C SUGAR
                                                                                  1 TSP ASCORBIC ACID CRYSTALS

FOR SPICED PEACH JAM ADD 1/2 TSP ALLSPICE, CINNAMON AND CLOVES

RASPBERRY OR BLACKBERRY
5 CUPS CRUSHED RASPBERRY                        3 CUPS RASPBERRIES
7 CUPS SUGAR                                                      5 1/4 C SUGAR

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