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Thread: making jelly

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    Default making jelly

    I have been given some Original Pectin from Ball. the suggested use on the back says to use a cup and a third of crushed fruit to make something similar to a jam. I was wondering, can I use fruit juice to make a jelly? will I follow the same recipe? I am amazed, this little packet says it makes like a dozen pint jars. I have no pint jars, so can I use old butter dishes? I plan on using this right away and not storing on the shelf. I may try to freeze it but not sure how that will work.

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    Default Re: making jelly

    Quote Originally Posted by bethaliz6894 View Post
    I have been given some Original Pectin from Ball. the suggested use on the back says to use a cup and a third of crushed fruit to make something similar to a jam. I was wondering, can I use fruit juice to make a jelly? will I follow the same recipe? I am amazed, this little packet says it makes like a dozen pint jars. I have no pint jars, so can I use old butter dishes? I plan on using this right away and not storing on the shelf. I may try to freeze it but not sure how that will work.
    Liquid Pectin or Dry Pectin?
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    Default Re: making jelly

    it is dry. on the front of the label it says classic pectin. the other stuff I have is instant fruit pectin. the recipe on the back is for jam also and it calls for 4 cups of crushed fruit.

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    Default Re: making jelly

    Quote Originally Posted by bethaliz6894 View Post
    it is dry. on the front of the label it says classic pectin. the other stuff I have is instant fruit pectin. the recipe on the back is for jam also and it calls for 4 cups of crushed fruit.
    a little less than 1/2 cup of dry pectin equals 1 pouch of liquid pectin. Dry pecton makes great jam & jellies- here's the website for surejell brand, most of their recipes are pretty good:

    http://www.kraftbrands.com/surejell/products.aspx
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    Default Re: making jelly

    I'm learning a lot from this thread.. Great tips!

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    Default Re: making jelly

    I LOVE making jams, preserves, marmalades, and jellies! I usually make either low or no sugar varieties so I have to use the low sugar pectin packets.
    I've even made no sugar added apple jelly, using 100% apple juice, (no added sugar), and low sugar sure jell....It's good stuff.
    Thinking about making grape jelly the same way.
    The possibilities are endless...

 

 

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