Instructions
Store in a cool, dry place. Replace plastic cap tightly after use. Shake well before measuring. Select Your Jam Recipe: For Every 2 (8 oz) Half Pints of Jam, You Will Need: Prepared Fruit (See Table): 1-1/3 cups traditional jam or 1-1/3 cups reduced sugar jam; Bottled Lemon Juice, Use Only with Blueberries, Peaches and Sweet Cherries: 3 tsp traditional jam or 3 tsp reduced sugar jam; Ball RealFruit Classic Pectin: 1-1/2 tbsp traditional jam or 1-1/2 tbsp reduced sugar jam; Granulated Sugar: 1-2/3 cups traditional jam or 1 cup reduced sugar jam. Consumer preferred recipe. To Prepare Fruit: Strawberry: Hull and crush one layer at a time using a potato masher. Peaches or Pears: Peel and pit. Finely chop. Raspberry, Blackberry or Blueberry: Crush one layer at a time using a potato masher. Cherries: Remove stems and pits. Finely chop. Note: Do not exceed 10 jars per batch - set may not occur in larger batch sizes. Make Your Jam: 1. Prepare waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe. 2. Combine prepared fruit and lemon juice (if required) in an 8-quart saucepan, Gradually stir in Ball RealFruit Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 3. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil, Boil hard 1minute, stirring constantly. Remove from heat. Skim foam, if necessary. 4. Pack based on enjoy now or fresh preserve steps. Quick Tip: Add up to 1/4 tsp butter or margarine to reduce foaming, if desired. Preserve Your Jam: Enjoy now. Refrigerate up to 3 weeks. 1. Ladle hot jam into hot jars. Cool to room temperature, about 30 minutes. 2. Refrigerate jam or serve immediately. Quick Tip: Keep in mind your jam can take up to 2 weeks to fully set. Or Fresh Preserve: Store up to 1 year. 1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 2. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil. 3. Process jars for 10 minutes, adjusting for altitude (Increase Processing Time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft). Turn off heat, remove lid and let jars stand for 5 minutes. 4. Remove jars and cool, Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.
