Fresh fruits and juices as well as commercially caned or frozen fruit juice
can be used with commercially prepared powdered or liquid pectins. The
order of combining ingredients depends on the type of pectin used. Complete
directions for a variety of fruits are provided with packaged pectin. Jelly
or jam made with added pectin requires less cooking and generally gives a
larger yield. These products have more natural fruit flavors, too. In
addition, using added pectin eliminates the need to test hot jellies and
jams for proper gelling. Adding 1/2 teaspoon of butter or margarine with
the juice and pectin will reduce foaming. However, these may cause
off-flavor in a long-term storage of jellies and jams. Recipes available
using packaged pectin include:

Jellies–Apple, crab apple, blackberry, boysenberry, dewberry, currant,
elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
loganberry, rhubarb, and strawberry.

Jams–Apricot, blackberry, boysenberry, dewberry, loganberry, red
raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry, grape,
orange marmalade, peach, pear, plum, rhubarb, strawberry, and spiced
tomato.

Be sure to use Mason canning jars, self-sealing two-piece lids, and a
5-minute process (corrected for altitude, as necessary) in boiling water.
For more information about jams and jellies see “Preparing butters, jams,
jellies, and marmalades”.

Purchase fresh fruit pectin each year. Old pectin may result in poor gels.
Follow the instructions with each package and the process times recommended
in Table 1. Table 1. Recommended process time for Jellies and Jam with
Added Pectin in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of