Standard Sugar Pectin

SSP

Cooked Jams

Fruit             Fruit Needed          Prepared Fruit           Lemon Juice           SSP           Sugar

Apricot           3.5lbs                          5c                            1/4c                    1/3c              7c

Fruit Preparation: Wash, pit. Do not peel. Finely chop.

Blueberry       3lbs                             4c                            none                   1/3c              4c

Fruit Preparation: Wash, remove stems and crush.

Cherry (sour)  3lbs                             4c                           none                    1/3c             4 3/4c

Fruit Preparation: Wash, removes stems, pits and finely chop.

Grape             4lbs                             6c                            none                   1/3c              7 1/2c

Fruit Preparation: Wash, remove stems and slip skins or food processor. Add 1 cup water and bring to a boil. Reduce heat and simmer with cover on for 5 minutes. Sieve to remove seeds. Finley hop skins and to pulp.

Peach             3lbs                             4c                            2tbsp                  1/3c              5 1/2c

Fruit Preparation: Peel, pit and finely chop. 

Pear                3lbs                             4c                            2tbsp                  1/3c              5c

Fruit Preparation: Peel, core and finely chop.

Plum                4lbs                             6c                            none                  1/3c               8c

Fruit Preparation: Do not peel. Pit and finely chop. Add 1/2 cup water in sauce pan and boil. Reduce heat and simmer with cover for 5 minutes.

Red Raspberry

Boysenberry

Dewberry        4lbs                             5c                             none                  1/3c               7c

Loganberry

Youngberry

Fruit Preparation: Wash and crush. Sieve to remove seeds if desired. 

Strawberry      3.5lbs                          5c                              none                  1/3c               7c

Fruit Preparation: Wash, remove stems and crush.

Cooked Jellies

Black Raspberry   5lbs                      4 1/2c juice                 none                 1/3c               6 1/2c

Fruit Preparation: Wash and crush. use cheese cloth to separate pulp.

Cherry (sour)   3.5lbs                         3 1/2c juice                 none                1/3c                4c

Fruit preparation: Wash, pit and finely chop. Add 1/2 cup water to sauce pan, cover and simmer for 10 minutes.  

Elderberry        3lbs                            3c juice                       1/4c                 1/3c                4 1/2c

Fruit Preparation: Wash, stem and crush. Put in sauce pan, cover and simmer 15 minutes.

Grape               3.5lbs                         5c juice                       none                1/3c                7c

Fruit Preparation: Wash, stem and crush. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Peach               6lbs                            3 1/2c juice                none                1/3c               4 1/2c

Fruit Preparation: Do not peel, pit and finely chop. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Plum                 5lbs                            5 1/2c juice                none                 1/3c              7 1/2c

Fruit Preparation: Do not peel, pit and finely chop. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Red Raspberry  4.5lbs                        4c juice                      none                 1/3c              5 1/2c

Fruit Preparation: Wash and crush. 

Strawberry

Blackeberry

Boysenberry

Dewberry          4.5lbs                        3 3/4c juice                 none                 1/3c              4 1/2c

Fruit Preparation: Wash and crush.

Cooking Instructions

Clean jars and lids with hot water, and have a 6 quart pot ready. Weight out prepared fruit, add to pot and set aside. Weight out remaining ingredients individually and set aside. Make sure you split sugar into two amounts. For example; if recipe calls for 7 cups, put 3 1/3 cup into two separate bowls. Use our Stay Fresh color retainer to help keep your fruit from darkening. We also recommend our FDA approved CI Antifoam, instead of vegetable oil.

Important Tip: All prepared fruit juices for jellies must be strained through cheese cloth or similar. If Juice amount is short, just add the difference in water through pulp.

Place pot with prepared fruit and begin heating on high. Mix in SSP to fruit with a hand whisk or wooden/nylon spoon. Continue to stir for the duration (stops scorching).  Bring to a boil for about 30 seconds. Add half the sugar and bring back to near boil; then add the second half. Bring back to a boil for 1 minute, then take pot off the heat. Skim foam if necessary and begin filling jars with a ladle. Fill all jars, then begin capping. After capping, invert all jars for 2 minutes. Flip jars back to normal position, and let it set for 24 hours. We recommend 2 piece caps or single piece caps that are threaded.