Michigan State University Extension
Preserving Food Safely - 01600891
Fresh fruits and juices as well as commercially canned 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 long-term storage of jellies and jams.
Recipes available using packaged pectin include:
JELLIES--Apple, crabapple, 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 hot, sterilized Mason canning jars, (see directions below for sterilizing jars), self-sealing two- piece lids, and a 5-minute process (corrected for altitude, as necessary) in boiling water.
Purchase fresh pectin each year. Old pectin may result in poor gels. Follow the instructions with each package and process as below:
Sterilization of Empty Jars
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.
RECOMMENDED PROCESS TIMES FOR JELLIES AND JAM WITH ADDED PECTIN IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min. or pints