Instructions. Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil. Remove the lid and cook on a medium heat for ca 15 …
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Ball Real Fruit Pectin – Review 1 Stir the pectin in the cold fruit/juice or water. NO SUGAR YET. Really. I’m serious. Don’t go there. 2 Bring to a boil and boil HARD for 1 minute. This activates the pectin. 3 Add the sugar or syrup. 4 Bring to a boil again and boil HARD for 1 minute. 5 Put in sterilized jars and process to seal. More ...
In a mixing bowl, combine 3 1/2 cup of peaches, 1 cup sugar, 1/3 cup freezer jam pectin, and 2 tbsp lemon juice. Mix with a large spoon for three minutes. Pour into your preferred containers, put the lids on, and allow them to sit at room temperature for 30 minutes.
Ball also has a special ‘ instant pectin ‘ to use for freezer jams. (I haven’t used it yet, but it’s marked for freezer jam on the label.) Here is the basic process for using any Ball pectin – the regular kind and low/no sugar. This won’t work with Sure-Jell. 1. Stir the pectin in the cold fruit/juice or water. NO SUGAR YET. Really. I’m serious.
By using a low/no sugar pectin in a jam or jelly recipe, you will be able to create the same jam recipes you know and love, but without all of the added sugar. What is pectin? Pectin is naturally found in fruit like apples and berries. When heated together with sugar, the pectin found in fruit reacts and thickens, creating jelly!