tir in 1 box of pectin into fruit. Mix thoroughly.
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
kiwi, lemon juice, ginger and pectin in a large saucepot.
Gather rose petals in early morning just after dew is gone. Yellow petals may be added if short of 2 quarts.
Red petals may be used, but they have a stronger flavor.
Pour the boiling water over the petals and steep until all color is gone.
Measure sugar into dish to add later.
Measure rose water and lemon juice into 6 or 8-quart kettle.
Add pectin and stir well.
Bring to boil; add sugar and mix well.
Continue stirring and bring to full boil. Boil exactly 2 minutes.
Skim and pour into prepared jars and seal.
Use corn cobs that you've cut the corn off for canning or freezing.
Cover with water and boil for 15 minutes or so.
Drain and strain liquid off.
Make from directions off of pectin.
Tastes similar to honey.
ix 3 teaspoons pectin (large envelope) with 3-cups
arge pot with lemon juice pectin and margarine. Stir well and
Empty contents of fruit pectin box into a small saucepan.
Add 1/2 cup water.
Bring mixture to a boil and boil 1 minute, stirring constantly.
Pour mixture into a measuring cup, and add cold water to make 1 cup.
A 1/4 c equals 3 oz pkg of commercial liquid pectin.
Refrigerated left over, use within 1 week.
Prepare syrup by combining 1 package of powdered pectin with 1 cup water in saucepan. Heat to boiling and boil 1 minute. Remove from heat and add 1 3/4 cup cool water. Cool.
Add more water if thinner syrup is desired. Pack as described for Syrup pack.
ugar.
Follow procedure on pectin container for the rest of
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid.
Bring to a boil; boil for 1 minute.
Remove from heat.
Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Crush strawberries in 1 1/2-quart saucepan.
Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice.
Bring to a boil; boil 1 minute.
Remove from heat. Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Thaw before serving.
Store in refrigerator after opening.
In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
Add 1 rounded T of the pectin and stir for 3 minutes.
Pour mixture into popsicle molds. If using wooden sticks, wait 5 minutes and then insert sticks.
Freeze until solid (8-12 hours).
arge stockpot with sugar and pectin and stir to coat.
Wash strawberries; drain.
Remove Stems.
Crush strawberries on layer at a time. (I use a potato masher for this.).
Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
Bring to a boil, stirring occasionally.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat, and skim foam if necessary.
Ladle into hot, sterilized jars, leaving 1/4 inch head space.
Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Stir berries and sugar.
Let stand 20 minutes.
Boil pectin, MCP or Sure-Jell and 1 cup water for 1 minute.
Pour into fruit and stir 2 minutes.
Then pour into containers and store in freezer.
uice and cherries.
Add pectin and mix together.
Over
In a large saucepan add all ingredients, except pectin, and over low heat cook until sugar is dissolved.
Over high heat bring to a boil.
Immediately stir in pectin and bring to a rolling boil.
Remove from heat and ladle into clean hot jars.
Seal and process in a boiling water bath for 5 minutes.
(Even though Jelly recipes don't call for a water bath method of canning I do it just to be safe).
br>1 pkg (57g) fruit pectin
Place seven clean 1
br>Stir in liquid fruit pectin and boil fifteen minutes, stirring