Fruit Pectin Mix

This Fruit Pectin Mix is perfect for creating delicious, homemade cooked jams. The mix includes dextrose, pectin, and fumaric acid, made with bioengineered ingredients. Designed to work with a combination of 3 3/4 cups of fruit and 5 1/4 cups of sugar, this mix ensures a reliable set every time. Simply follow the cooking instructions, bringing the fruit and pectin to a boil before adding sugar and maintaining a rolling boil for one minute. The result is a flavorful, set jam ready for canning.

Dextrose, Pectin, Fumaric Acid.
Made with Bioengineered Ingredient(s).

Ingredients:

3 3/4 cups fruit
5 1/4 cups sugar
3 tbsp. fruit pectin

Instructions:

Prepare the Fruit:

Measure 3 3/4 cups of prepared fruit according to the recipe. Pack the fruit solidly into the measuring cup. If the measurement is slightly short, add water to make up the difference.
Place the measured fruit into a 6 to 8-quart saucepan.

Prepare the Sugar:

Measure 5 1/4 cups of sugar and set it aside.

Mix and Cook:

Stir 3 tablespoons of fruit pectin into the prepared fruit in the saucepan. Ensure the saucepan is no more than half full to allow room for a full rolling boil.
Bring the mixture to a full boil over high heat, stirring constantly.
Once the mixture reaches a full boil, quickly stir in the sugar.
Stir continuously and bring the mixture back to a full rolling boil that cannot be stirred down. Maintain this full boil for one minute, stirring constantly.

Finishing:

Remove the saucepan from heat and skim off any foam using a large metal spoon.
Immediately ladle the hot mixture into sterilized jars, leaving 1/4 inch of space at the top.
Wipe the rims and threads of the jars clean with a damp cloth.
Cover the jars immediately with lids and screw the bands on firmly.

Note: This recipe yields approximately 6 cups. The final yield may vary depending on the moisture content of the fruit.

Important: This recipe does not include basic canning instructions for preparing your jars or processing them after filling. Ensure to follow standard canning procedures for safe preservation.