Weaver's Country Market Bulk Fruit Pectin Mix for Making Jams & Jellies

• Bulk Fruit Pectin
• Make your own Jam & Jellies
• Cost Effective, Made in the USA
• Usage Instruction on Product Label
• Buy Bulk and Save

This Is Our Most Popular Bulk Fruit Pectin!

FOR MAKING JAMS & JELLIES. Please Note: This pectin requires the specified amount of sugar to be used. It does not work for low sugar jams and jellies.  INGREDIENTS: Dextrose, Fruit Pectin, Fumaric Acid. USAGE INSTRUCTIONS: 5 Level Tablespoons Is Equal To 1 Packet Original (Yellow Box) Sure Jell. 1 Cup Pectin Is Equal To 3.2 Packages Of Original (Yellow Box) Sure Jell. There Are About 9 Batches Per Pound Of Fruit Pectin. Country of Origin: USA.

For maximum  protection against mold growth and to obtain tight seals, use jars with 2  piece lids and process in boiling water bath after filling. If the boiling water bath is omitted, jars must be sterilized.

1.   Locate and mark off fruit recipe on chart below. Check 8 ounce jars for  defects. Because containers are not filled to the rim, one more  container than the specified Yield may be needed.

If jams will not  be placed in boiling water bath, wash, scald and drain jars, or use  automatic dishwasher was very hot rinse water. Keep hot.

If jams will not be placed in boiling water bath, wash jars and sterilize in boiling water for 10 minutes. Keep hot.

Wash lids in place in a small container. Cover with cooling water shortly before placing on filled jars. Always use new lids.

2.  Prepare fruit as directed in recipe.

3.   Measure amount of prepared fruit specified in recipe ingredient  listing, pack solidly in cup. If measure is slightly short, add water.  Place measured fruit in 6 or 8 quart sauce pot. Add lemon juice, if  listed.

4.  Measure sugar and set aside. DO NOT REDUCE SUGAR.

5.  Stir fruit pectin into prepared fruit. (Sauce pot must be no more than 1/2 full to allow for full rolling boil.)

6.   Bring to a full boil over high heat stirring constantly. At once stir  in sugar. Stir and bring to a full rolling boil. (A boil that cannot be  stirred down). Then boil hard one minute stirring constantly. Remove from heat.

7.   Skim off foam with large metal spoon. Immediately ladle into jars  leaving  inch space at top. With a damp cloth, wipe jars and threads clean.

8.  Immediately cover jars with hot lids. Screw bands on firmly.

9.   Place in boiling water bath carefully setting jars on rack in canner or  large sauce pot of boiling water. Water should cover jars by 1 to 2  inches. Cover canner, and return the water to a boil, then boil 5  minutes. (At high altitudes, increase boiling time by 1 minute for each  1000 feet above sea level). Remove jars from canner.

10.   Let jam stand to cool. Check seals. Jar lids should be slightly concave  or remain so impressed. Remove bands from jars. Store jam in a cool dry  place. (Small amounts of unsealed jam may be covered and stored in the  refrigerator).