Ball Realfruit Classic Pectin Recipes

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SUMMER STRAWBERRY JAM



Summer Strawberry Jam image

Red, ripe strawberries make a classic jam that brings back summer year 'round.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Time 45m

Yield 32

Number Of Ingredients 4

1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
1 ½ tablespoons Ball® RealFruit™ Classic Pectin
1 ⅔ cups granulated sugar
2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
  • Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
  • Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g

BALL BLUE BOOK PEACH OR PEAR JAM



Ball Blue Book Peach or Pear Jam image

Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).

Provided by BecR2400

Categories     Pears

Time 1h

Yield 8 half-pints

Number Of Ingredients 4

1 quart peaches (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear) or 1 quart pear (peeled, pitted or cored, and finely chopped, 4 cups equals 1 quart or about 5 pounds peaches or pear)
7 1/2 cups sugar
1/4 cup lemon juice
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
  • Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
  • Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
  • Recipe variation:.
  • Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.

Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8

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