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Ball Low Or No-Sugar Needed Pectin
Ball Low Or No-Sugar Needed Pectin
0.4 oz
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About
Details
Ball� Low Or No-Sugar Needed Pectin.
With a little fruit make fresh jam.
Real Fruit� pectin.
New formula!
For healthy, lower calorie jam*.
Small batch: makes 2 half pint jars.
*Compared to full sugar recipe with regular pectin.
Ingredients
Dextrose, Fruit Pectin, Citric Acid (assists Gel), Calcium Ascorbate (retains Color).
Directions
Ball� Real Fruit� low or no-sugar needed pectin.
Makes 2 (8oz) half pints.
Select your jam recipe.
You will need - no sugar needed jam or low sugar jam.
Crushed or finely chopped fruit - 2 cups - 1 1/3 cups.
Unsweetened fruit juice, thawed fruit juice concentrate or water - 1/3 cup - 1/3 cup.
Bottled lemon juice, use only with blueberries, peaches and sweet cherries - 3 tsp - 3 tsp.
Granulated sugar, sugar substitute or honey - none - up to 1/2 cup.
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 with fruit juice and lemon juice (if required) in a 8-quart saucepan. Gradually stir in Ball� Real Fruit� pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Enjoy now:
1. Ladle hot jam into hot jars. Cool to room temperature, about 30 minutes.
2. Refrigerate jam or serve immediately. Refrigerate for up to 3 weeks.
Or.
Preserve your jam:
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*. 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.
*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.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Ball� Low Or No-Sugar Needed Pectin.
With a little fruit make fresh jam.
Real Fruit� pectin.
New formula!
For healthy, lower calorie jam*.
Small batch: makes 2 half pint jars.
*Compared to full sugar recipe with regular pectin.
Ingredients
Dextrose, Fruit Pectin, Citric Acid (assists Gel), Calcium Ascorbate (retains Color).
Directions
Ball� Real Fruit� low or no-sugar needed pectin.
Makes 2 (8oz) half pints.
Select your jam recipe.
You will need - no sugar needed jam or low sugar jam.
Crushed or finely chopped fruit - 2 cups - 1 1/3 cups.
Unsweetened fruit juice, thawed fruit juice concentrate or water - 1/3 cup - 1/3 cup.
Bottled lemon juice, use only with blueberries, peaches and sweet cherries - 3 tsp - 3 tsp.
Granulated sugar, sugar substitute or honey - none - up to 1/2 cup.
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 with fruit juice and lemon juice (if required) in a 8-quart saucepan. Gradually stir in Ball� Real Fruit� pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Enjoy now:
1. Ladle hot jam into hot jars. Cool to room temperature, about 30 minutes.
2. Refrigerate jam or serve immediately. Refrigerate for up to 3 weeks.
Or.
Preserve your jam:
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*. 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.
*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.
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