Making Jams & Jellies with Added Pectin

Fresh fruits and juices as well as commercially canned 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. 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 ½ 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, currant, elderberry, grape, peach, plum, black or red raspberry, rhubarb, and strawberry.

Jams – Apricot, blackberry, boysenberry, dewberry, red raspberry, 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 (10 minutes at altitudes of 1,001 to 6,000 ft.) in boiling water.
Purchase fresh fruit pectin each year. Old pectin may result in poor gels. Follow the instructions with each package.

Source: “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA. Revised 1994.
 

Other August  2005 Articles:
Missouri Grapes Serve Many Purposes
Canning, Freezing and Drying Grapes
Questions about Storage and Safety of home Canning Foods