Pectin, Classic
Better jam flavor. Winning taste test formulation (Compared to leading pectin competitor). Makes up to 22 half pints. Better jam flavor. Makes 22 half pints (with recipe on package). Have a favorite recipe? 1 old box = 6 tbsp of this pectin. Making traditional jam with full of reduced sugar is easy. Follow these simple steps to delicious jam. Want to make jelly? Need fruit prep tips? Visit FreshPreserving.com. Visit FreshPreserving.com for a recipe calculator to customize the number of jars from 2 to 10. Product of Canada.
Nutrition Facts
Serving Size : |
0.25tsp |
Servings Per Container : |
about 196 |
|
Calories |
Amount Per serving
0
|
(-)
Information is currently not available for this nutrient
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Calories from Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Total Fat |
Amount Per serving
0g
|
(-)
Information is currently not available for this nutrient
|
Saturated Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Trans Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
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Polyunsaturated Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Monounsaturated Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
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Cholesterol |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
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Sodium |
Amount Per serving
0mg
|
(-)
Information is currently not available for this nutrient
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Potassium |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Total Carbohydrate |
Amount Per serving
0g
|
0%
|
Dietary Fiber |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Total Sugars |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Added Sugars |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Protein |
Amount Per serving
0g
|
0%
|
Calcium |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Iron |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
Dextrose, Fruit Pectin, Citric Acid (Assists Gel).
Product Attributes
Kosher
Directions
Store in a cool, dry place. Replace plastic cap tightly after use. Shake well before measuring. Select Your Jam Recipe: For Every 2 (8 oz) Half Pints of Jam, You Will Need: Prepared Fruit (See Table): 1-1/3 cups traditional jam or 1-1/3 cups reduced sugar jam; Bottled Lemon Juice, Use Only with Blueberries, Peaches and Sweet Cherries: 3 tsp traditional jam or 3 tsp reduced sugar jam; Ball RealFruit Classic Pectin: 1-1/2 tbsp traditional jam or 1-1/2 tbsp reduced sugar jam; Granulated Sugar: 1-2/3 cups traditional jam or 1 cup reduced sugar jam. Consumer preferred recipe. To Prepare Fruit: Strawberry: Hull and crush one layer at a time using a potato masher. Peaches or Pears: Peel and pit. Finely chop. Raspberry, Blackberry or Blueberry: Crush one layer at a time using a potato masher. Cherries: Remove stems and pits. Finely chop. Note: Do not exceed 10 jars per batch - set may not occur in larger batch sizes. Make Your Jam: 1. Prepare waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe. 2. Combine prepared fruit and lemon juice (if required) in an 8-quart saucepan, Gradually stir in Ball RealFruit Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil, Boil hard 1minute, stirring constantly. Remove from heat. Skim foam, if necessary. 4. Pack based on enjoy now or fresh preserve steps. Quick Tip: Add up to 1/4 tsp butter or margarine to reduce foaming, if desired. Preserve Your Jam: Enjoy now. Refrigerate up to 3 weeks. 1. Ladle hot jam into hot jars. Cool to room temperature, about 30 minutes. 2. Refrigerate jam or serve immediately. Quick Tip: Keep in mind your jam can take up to 2 weeks to fully set. Or Fresh Preserve: Store up to 1 year. 1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 2. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil. 3. Process jars for 10 minutes, adjusting for altitude (Increase Processing Time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft). Turn off heat, remove lid and let jars stand for 5 minutes. 4. Remove jars and cool, Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.
About the Producer
JARDEN