---------- Recipe via Meal-Master (tm) v8.02
       Title: Making Jams and Jellies With Added Pectin
  Categories: Canning, Preserves
       Yield: 1 recipe
   Fresh fruits and juices as well as commercially caned or frozen fruit
   juice can be used with commercially prepared powdered or liquid pectins.
   The order of combining ingredients depends on the type of pectin used.
   Complete directions for a variety of fruits are provided with packaged
   pectin. Jelly or jam made with added pectin requires less cooking and
   generally gives a larger yield. These products have more natural fruit
   flavors, too. In addition, using added pectin eliminates the need to
   test hot jellies and jams for proper gelling. Adding 1/2 teaspoon of
   butter or margarine with the juice and pectin will reduce foaming.
   However, these may cause off-flavor in a long-term storage of jellies
   and jams. Recipes available using packaged pectin include:
   Jellies--Apple, crab apple, blackberry, boysenberry, dewberry, currant,
   elderberry, grape, mayhaw, mint, peach, plum, black or red raspberry,
   loganberry, rhubarb, and strawberry.
   Jams--Apricot, blackberry, boysenberry, dewberry, loganberry, red
   raspberry, youngberry, blueberry, cherry, currant, fig, gooseberry,
   grape, orange marmalade, peach, pear, plum, rhubarb, strawberry, and
   spiced tomato.
   Be sure to use Mason canning jars, self-sealing two-piece lids, and a
   5-minute process (corrected for altitude, as necessary) in boiling
   water. For more information about jams and jellies see “Preparing
   butters, jams, jellies, and marmalades”.
   Purchase fresh fruit pectin each year. Old pectin may result in poor
   gels. Follow the instructions with each package and the process times
   recommended in Table 1.
   Table 1. Recommended process time for Jellies and Jam with Added Pectin
   in a boiling-water canner.
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias