Unlimited Pectin

Jam           Prepared Fruit       Sweetener       Lemon Juice         Pectin          Calcium Water

Peach               3c                    1/2 to 1 1/2c             1/3c                 1 1/2 tbsp         1 1/2 tbsp

Strawberry       3c                    1/2 to 1 1/2c             none                1 tbsp               1 tbsp

Blueberry         3c                    1/2 to 1 1/2c             1/3c                  1tbsp                1 tbsp


Jelly           Prepared Juice       Sweetener      Lemon Juice         Pectin         Calcium Water

Grape                3c                     1/2 to 1 1/2c            1/4c                  1 1/2 tbsp        1 1/2 tbsp

Pepper              1 1/2c               2 1/2c                      1 1/2 vinegar    1tbsp                1 tbsp

Watermelon      3c                      1 1/2c                     1/2c                   1 1/2 tbsp         1 1/2 tbsp


Pepper Jelly Instructions:

Dry mix pectin with ½ cup sugar from recipe and set aside. Put 1 tbsp calcium water in separate container and set aside (see calcium water instructions). Finely chop peppers (you can mix types of peppers as desired) add to pot with vinegar. Bring to simmer for 5 minutes covered. Whisk in pectin and bring to full rolling boil. Do not stop stirring once pectin is added. Add remaining sugar and bring back to full rolling boil for 10 seconds. Remove from heat and stir in calcium water for 15 seconds and begin fill jars.


General cooking instructions:

Please read all instructions. There are more recipe variations at the end of instructions:

1. Jar and lid preparation: Make sure your jars and lids are washed and rinsed clean with hot water. Set aside.

2. Calcium water preparation: Add ½ teaspoon mono calcium phosphate to ½ cup water in a spare canning jar with lid. Shake well. Shake well again just before removing for addition to recipe. Always add calcium water immediately after final boil and mix into batch for 15 seconds before filling jars.

3. Fruit preparation for Jam: Fruit can be crushed by hand using a potato masher or mechanically by a food processor. Never use frozen fruit, only fully thawed or fresh.

4. Fruit preparation for jelly: Lay cheese cloth inside a large colander. Add 3 lbs. (stems removed) crushed or mechanically processed fruit to pot. Add ½ cup water and simmer covered for 10 minutes. Place colander with cheese cloth into large pot. Make sure to give enough space between bottom of colander and bottom of pot for drippings. Pour hot fruit into colander. Let drip and cool down. Once liquid has stopped dripping, measure amount needed. If you still need a little more juice, add that amount of water to fruit pulp in cheese cloth and gently squeeze needed amount out.

5. Measure sugar into bowl and set aside. Use ½ cup of the recipe sugar to dry mix with Unlimited pectin powder.

6. Pectin preparation: Measure required and of Unlimited pectin powder and sugar into small bowl, mix thoroughly and set aside

7. Bring fruit or juice to near boil and add pectin/sugar mixture using a whisk or mixing spoon. Add pectin mixture at a slow rate to avoid clumping. Bring to full rolling boil for 30 seconds while stirring continuously.

8. Add remaining sugar and bring back to full rolling boil. Remove from heat and mix in pre-measured calcium water for 15 seconds. Now you are ready to start filling jars!

9. Fill jars allowing for approximately ¼ inch head space. Wipe jar rims clean before capping.

10. To ensure lid seal you can place jars in boiling water for 10 minutes. Make sure the water covers the tops of the jars. As the jars cool each lid will pop down do to vacuum. If you have a jar lid that does not pop down, you have a bad seal and will not be shelf stable. If you do not mind a little jelly on the underside of your lid, you can more simply invert the jars immediately after filling for three minutes, then turn upright. Inverting the jars will heat the glue for a good seal. It is critical that the lids pop down and hold a vacuum regardless of how you choose to heat the lids.

11. Additional information:

* You can double or triple the recipes.

* Unsweetened bottled juice can be used for jelly.

* Blackberry, Raspberry and Cherry can be used in place of Blueberry.

* Sour varieties of Blackberry, Raspberry and cherry can be used in place of Strawberry.

* You can decrease the sugar in all recipes to ½ cup (needed to dry mix with pectin). Outcome will be different in two ways. First, the set will be softer and secondly your yield will be less.

* If you use the full amount of sugar the recipe calls for and desire a softer set, use 1/3 less pectin and calcium water respectively.