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Ball Real Fruit Classic Pectin
Ball Real Fruit Classic Pectin
4.7 oz
About
Details
Ball® RealFruit™ Classic Pectin.
Better jam flavor.
*Compared to leading pectin competitor.
Winning taste test formulation*.
Makes up to 22 half pints.
Ingredients
Dextrose Fruit Pectin, Citric Acid (assists Gel).
Directions
Store in a cool, dry place.
Replace plastic cap tightly after use.
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 1 minute, 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.
Making traditional jam with full or reduced sugar is easy. Follow these simple steps to delicious jam.
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.
*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.
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*. 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.
Shake well before measuring.
Select your jam recipe:
For every 2 (8 oz) half pints of jam, you will need: - traditional jam -or- reduced sugar jam.
Prepared fruit (see table) - 1 1/3 cups - 1 1/3 cups.
Bottled lemon juice, use only with blueberries, peaches and sweet cherries - 3 tsp - 3 tsp.
Ball® RealFruit™ classic pectin - 1 1/2 tbsp - 1 1/2 tbsp.
Granulated sugar - 1 2/3 cups - 1 cup.
Consumer preferred recipe.
Note: do not exceed 10 jars per batch - set may not occur in larger batch sizes.
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.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Sodium 0mg0%
- Total Carbohydrate 0g0%
- Protein 0g
Details
Ball® RealFruit™ Classic Pectin.
Better jam flavor.
*Compared to leading pectin competitor.
Winning taste test formulation*.
Makes up to 22 half pints.
Ingredients
Dextrose Fruit Pectin, Citric Acid (assists Gel).
Directions
Store in a cool, dry place.
Replace plastic cap tightly after use.
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 1 minute, 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.
Making traditional jam with full or reduced sugar is easy. Follow these simple steps to delicious jam.
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.
*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.
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*. 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.
Shake well before measuring.
Select your jam recipe:
For every 2 (8 oz) half pints of jam, you will need: - traditional jam -or- reduced sugar jam.
Prepared fruit (see table) - 1 1/3 cups - 1 1/3 cups.
Bottled lemon juice, use only with blueberries, peaches and sweet cherries - 3 tsp - 3 tsp.
Ball® RealFruit™ classic pectin - 1 1/2 tbsp - 1 1/2 tbsp.
Granulated sugar - 1 2/3 cups - 1 cup.
Consumer preferred recipe.
Note: do not exceed 10 jars per batch - set may not occur in larger batch sizes.
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.
Common questions
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