Ball 8oz Quilted Crystal Mason Jar 12pk + Sure-Jell Original Premium Fruit Pectin, 6 ct
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Key item features
- Versatile Mason Jars: Includes 12 8oz Regular Mouth Ball Quilted Crystal Mason jars with lids and bands, ideal for fresh preserving, storing, gifting, and crafting.
- Safe Durable Materials: These glass jars and lids are BPA-free and freezer-safe, ensuring safe storage for various contents.
- Decorative Design: The quilted crystal design adds a decorative touch, making these jars perfect for presenting homemade jams and jellies.
- Multi-purpose Use: Suitable for fresh preserving recipes like jams, jellies, sauces, and mustards, and also great for serving beverages.
- Premium Fruit Pectin: Sure-Jell Original Premium Fruit Pectin is a powdered gelling agent for thickening homemade jams and jellies.
- Quick Setting Agent: This pectin shortens the setting time for homemade jams and jellies, and includes quick and easy recipes.
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Specs
- Volume capacity8 oz
- Jar opening sizeRegular Mouth
- FeaturesFreezer Safe
- BrandBall
- Care and maintDishwasher safe
- MaterialGlass
Current price is USD$29.21
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This bundle includes:
(2 items)Sure-Jell Original Premium Fruit Pectin for Homemade Jams & Jellies Value Pack, 6 ct Box, 1.75 oz Packs (1 included), 4.8 out of 5 stars, 381 reviews

Sure-Jell Original Premium Fruit Pectin for Homemade Jams & Jellies Value Pack, 6 ct Box, 1.75 oz Packs (1 included)
381
Ball Quilted Crystal Mason Jar w/ Lid & Band, Regular Mouth, 8 Ounces, 12 Count, 4 lb. (1 included), 4.8 out of 5 stars, 2608 reviews

Ball Quilted Crystal Mason Jar w/ Lid & Band, Regular Mouth, 8 Ounces, 12 Count, 4 lb. (1 included)
2608
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About this item
Product details
Ball Quilted Crystal Regular Mouth half pint Mason jars are ideal for fresh preserving recipes such as jams, jellies, sauces, mustards, and flavored vinegars. The quilted crystal design adds a decorative touch, perfect for gifting jelly and jams. The glass jars and lids are BPA-free for safe storage and the Regular Mouth design is great for sipping, so find your best iced tea, cocktail, or coffee drink recipe and serve it in style. This set of 12 BPA-free reusable Mason jars comes with lids and bands, is freezer-safe. AND Sure-Jell Premium Fruit Pectin is a kitchen staple for homemade jams and jellies. America's original since 1934, this premium gelling agent makes a great food thickener. Simply mix this powdered fruit pectin into traditional cooked or quick freezer jams to help your preserves thicken for the perfect set. Use it in less or no sugar strawberry jam, elderberry jelly or apricot jam, or try one of the quick and easy recipes inside the package. This premium pectin is a shelf-stable addition to your pantry's stabilizers and thickeners. This dry pectin powder will shorten the time needed to for homemade jams and jellies to set. Use your favorite fruits to create delicious homemade jams, and try one of the quick and easy recipes included in this pack!
- Versatile glass Mason jars for canning and crafting
- Includes 12 8oz Regular Mouth jars with lids and bands
- Ideal for preserving, storing, gifting and crafting
- Great for gifting and crafting
- BPA-free, Freezer Safe
info:
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Specifications
Volume capacity
8 oz
Jar opening size
Regular Mouth
Features
Freezer Safe
Brand
Ball
Directions
Instructions
Canning in 3 Easy Steps: 1. Prepare Your Gear: Wash & heat your jars and lids. 2. Create Your Recipe: Use a tested recipe for home canning, see the Ball Blue Book guide to preserving or FreshPreserving.com. 3. Preserve Your Foods: Fill your clean jars. Boil in waterbath or pressure canner for time specified in recipe. See bottom panel for complete instructions. Ball Complete Home Canning Instructions: What You Need: Canning recipe - see Ball Blue Book guide to preserving or FreshPreserving.com for recipes; Fresh ingredients; Jars and two-piece lids (lids and bands). Prepare Your Gear & Create Your Recipe: Wash jars, lids and bands in hot, soapy water. Rinse well. Jars must be kept warm until ready to use, in order to minimize risk of breakage when filling with hot food. You can heat them in the pot of simmering water, or in a heated dishwasher. Prepare food using fresh ingredients and a tested recipe for home canning. Waterbath Canning: To Can: Tomatoes, salsa, pickles, jellies, jams, fruits (whole, sauces, chutneys, pie fillings, etc.) and other high-acid foods. You Also Need: Ball 21-Quart Waterbath Conner or equally large stockpot with a Ball Canning Rack, or for small batches, a Ball Canning Discovery Kit. Prepare Jars: Fill pot with enough water to cover jars with at least 1 inch of water and heat to simmer (180 degrees F). Fill each hot jar with prepared food. Follow canning recipes for correct fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Tip: Air bubbles inside jar can impact cooking effectiveness. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not over-tight - air inside jar must be able to escape during canning. Process Jars: Place filled jars onto rack, then lower into simmering water, ensuring jars are covered by 1 inch of water. Cover with lid, and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). Turn off heat and let jars stand in water for 5 minutes. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Pressure Canning: To Can: Green beans, carrots, beets, meats, fish or other low-acid foods. You also need: Pressure Canner. Prepare Jars: Heat 3 inches of water to simmer (180 degrees F) and follow manufacturer instructions. Fill each hot jar with prepared food. Follow canning recipe for correct fill-level. Each jar needs space between the food and the rim (headspace) to allow for food expansion. Tip: Air bubbles inside jar can impact cooking effectiveness. Remove bubbles by sliding a small non-metallic spatula inside the jar, gently pressing food against the side of the jar. Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. Ensure bands are not over-tight - air inside jar must be able to escape during canning. Process Jars: Place filled jars onto rack. Canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. Turn heat to medium-high and open vent. Bring to boil and vent a steady stream of steam for 10 minutes. Put weight on vent and adjust heat to achieve 10 pounds pressure, adjusting for altitude (see chart). Process for time listed in recipe, keeping pressure steady. Follow manufacturer's guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on wire rack or towel on countertop for 12 hours. Tip: After removing jars from the canner, do not re-tighten bands that may have come loose during canning, so as not to interfere with the sealing process within the first 12 hours. Check the Seal: Press on center of cooled lid. If jar is fully sealed, the lid will not flex up or down. If the lid flexes, the jar did not seal properly. You may refrigerate for immediate use. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book guide to preserving for detailed instructions. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean underside of bands to ensure no moisture is trapped during storage. Enjoy your homemade food or give as a gift. Altitude Chart: For Waterbath Canning: 1,001 - 3,000 feet increase processing time 5 minutes; 3,001 - 6,000 feet increase processing time 10 minutes; 6,001 - 8,000 feet increase processing time 15 minutes; 8,001 - 10,000 feet increase processing time 20 minutes. For Pressure Canning: 0 - 1,000 feet: 10 weighted gauge; 11 dial gauge. 1,001 - 2,000 feet: 15 weighted gauge; 11 dial gauge. 2,001 - 4,000 feet: 15 weighted gauge; 12 dial gauge. 4,001 - 6,000 feet: 15 weighted gauge; 13 dial gauge. 6,001 - 8,000 feet: 15 weighted gauge; 14 dial gauge. 8,001 - 10,000 feet: 15 weighted gauge; 15 dial gauge. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust waterbath processing time as indicated for Waterbath Canning. For Pressure Canning adjust pounds pressure as indicated.
Warranty
Warranty information
Walmart Warranty
Warnings
State Chemical Disclosure
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