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    • #318342
      bethaliz6894
      Participant

      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.

    • #439591
      Liss
      Keymaster

      @bethaliz6894 293480 wrote:

      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?

    • #439598
      bethaliz6894
      Participant

      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.

    • #439936
      FreebieQueen
      Moderator

      @bethaliz6894 293487 wrote:

      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

    • #439982

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

    • #439988

      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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