4.7 oz jar
Dextrose, Fruit Pectin, Citric Acid (Assists Gel), Calcium Ascorbate (Retains Color).
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Ball® Real Fruit™ Low or No-Sugar Needed Pectin. Lower sugar jam. Use less sugar, honey, or other sweeteners. Makes up to 22 half pints. Makes 22 half pints*. Have a favorite recipe? 1 old box = 3 tbsp of this pectin. *With recipe on package. ©2015 Hearthmark, LLC dba Jarden Home Brands. All rights reserved. Hearthmark, LLC is a subsidiary of Jarden Corporation (NYSE: JAH). Ball® and Ball®, TMs Ball Corporation, used under license. Making healthy, lower calorie jam 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.
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: - No-sugar needed jam - Low sugar jam. Prepared fruit (see table) - 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. Ball® Real Fruit™ low or no-sugar needed pectin - 1 1/2 tbsp - 1 1/2 tbsp. Granulated sugar, sugar substitute or honey - none - up to 1/2 cup. 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 sterns 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 with fruit juice and lemon juice (if required) in an 8-quart saucepan. Gradually stir in Ball® Real Fruit™ pectin. Add butter, if using. 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. 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. * 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. 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.
Fishers, IN 46037