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Instructions |
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Mix pectin packet and ¼ cup sugar together. Add to mashed berries in large pot and bring to a rolling boil (where there boil doesn’t go away while you stir). Boil for 1 minute – on high. Reduce heat to medium and add remaining sugar – this will help with foam. Boil for an additional 1 minute. Remove from heat and let stand for 5 minutes to help fruit settle.
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Add jam mixture to jars with ¼ inch head space. Do NOT over tighten jar lids. This may cause the lids to not seal or bubble up during canning.
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Place in canning pot for 10 minutes, leaving 2 inches of water above rim of lids.
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This recipe made 7 half pints and 4 jelly jars
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Originally Submitted
9/30/2015
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