Fruit pectin is an essential ingredient in making the finest jams and jellies. When heated with sugar, fruit pectin thickens the mixture. It’s not flavored, but simply thickens the mixture to your desired consistency for the greatest jams and jellies. One-half pound of pectin is enough for approximately four typical-size home recipes. Use it the next time you’re canning jams and jellies!
For 6 cups, add 3-3/4 cups fruit with 1-1/4 cups sugar and 1 oz (7 tsp) pectin. Put fruit into pan on stove, make sure it measures the amount you need, add water if needed. Stir in fruit pectin, bring to a full boil. Add sugar and bring back to full boil for one minute, then remove from heat. Skim off foam and ladle into jars 1/4 from top. Immediately put on hot lids.