How much fruit can be made into jam with one pack of this pectin?
1190730
For one box you need 16cup of mashed berries and only 4 cups of sugar , you get 18, 8oz jars of jam it's really good Linda
1417564
It's freezer jam pectin. I LOVE it. So much better than the high sugar pectins. But I wouldn't use it for cooked jams. Have you ever made freezer jam? So easy and so good!
1953172
I believe you can only use this pectin for tradition boil methods of jam. I don't see anything for freezer jams.
2221578
I made two candy jelly/powder (animal design)thingys and one hamburger one. :)Sorry, i think u meant how many we ate per package lol about 8-10 they didn't last long lol i even scraped the laat bit of poweder
81759
I cannot think of a fruit large enough to work. I suppose they would cut soft fruit with the density of play dough or less.
1370204
I don't have a recipe for you but if you follow the instructions on the jar, you shouldn't have any problems. I made mango jam without any sugar at all. However, I did add enough Splenda, prior to cooking, to sweeten the jam to my taste. Just remember, that the whole jar makes 22 pints. So, determine how many pints your mixture will make and use the appropriate percentage of the jar of pectin, i.e. 11 pints will take half of the jar, 5 pints about one quarter of the jar. This approach worked very well for my jam. You must not over cook the mixture. This will cause the pectin to be less effective in jelling. If your jelly does not set up hard enough, you may have over cooked the mixture or you need to increase the amount of pectin that you are using. Experiment!! Good luck!
550927
You don't need this for raspberry jam. You're thinking of pectin. Clear Jel is used for thickening things like pie filling. The old way was to use corn starch but the results were not great. This is much better for that, but if you just want to make raspberry jam get some Ball Pectin from the grocery store, Walmart, etc.
1269979
Sorry I don't know. We sent it as a gift to a relative. The company that makes the fruit pack should be able to answere your question.
2024402
Sorry, but don't know. Should be able to find that on the web somewhere. I know you can use pectin to can fruits, and I've never seen or heard of Knox gelatin being used that way, so..... maybe not.
811378
I've used only Pomona's Pectin for this recipe: 2 lb bag frozen wild blueberries, two 12 oz. pkgs frozen dark cherries (sliced to check for pits), 1/2 cup water, 3 1/2 tsp pectin (lightly sprinkled while stirring the simmering fruit) and 3 1/2 tsp calcium water (stir in after pectin is dissolved). This is not Pomona's directions but always works for me. Cover mixture and allow to cool before refrigerating. I would add 1/3 to 1/2 cup white sugar to this recipe for a sweeter berry preserve. Stir in one tsp of organic lemon oil after mixture is prepared for additional flavor.
61458
This is a great food mill to separate the seeds from juice. If you're wanting bits of fruit in your jam, you might use something else just to smash the berries instead of food mill. I've found the disc fits too tightly regardless of size. If I want fruit/seedds, I just smash the berries with a heavy glass or something similar. Hope this helps!
151192
You can put in large chunks, whole berries, cut up frozen bananas in 2" PCs, veggies, etc. The single most important thing is DO NOT fill over the MAX line!!! Add water or juice UP to that line, to make the shake thinner for drinking. Its fun & tasty.
1412752
Oh gosh, I didn't count them before I started using them so I am going to have to estimate the number at 40 individual jerky sticks per pack. They are 7" long and just over an inch wide.
1370203
This site has a lot of tips:http://www.pickyourown.org/grapejelly.htmIf you use the low-to-no-sugar pectin, you can significantly reduce the amount of sugar that any recipe calls for. I end up using a small amount of sugar (say, 1 cup of sugar to 5 cups of fruit) with the pectin rather than the typical 7 cups of sugar to 5 cups of fruit ratio that's used in the full-sugar regular pectin.I'm not sure what pemogratin jelly is or should be. Just in case you're looking for pomegranate jelly, that'll be essentially the same. Here is a link to a recipe for that: http://www.pickyourown.org/pomegranatejelly.htmGood luck! This site has a lot of tips:http://www.pickyourown.org/grapejelly.htmIf you use the low-to-no-sugar pectin, you can significantly reduce the amount of sugar that any recipe calls for. I end up using a small amount of sugar (say, 1 cup of sugar to 5 cups of fruit) with the pectin rather than the typical 7 cups of sugar to 5 cups of fruit ratio that's used in the full-sugar regular pectin.I'm not sure what pemogratin jelly is or should be. Just in case you're looking for pomegranate jelly, that'll be essentially the same. Here is a link to a recipe for... » Read More This site has a lot of tips:http://www.pickyourown.org/grapejelly.htmIf you use the low-to-no-sugar pectin, you can significantly reduce the amount of sugar that any recipe calls for. I end up using a small amount of sugar (say, 1 cup of sugar to 5 cups of fruit) with the pectin rather than the typical 7 cups of sugar to 5 cups of fruit ratio that's used in the full-sugar regular pectin.I'm not sure what pemogratin jelly is or should be. Just in case you're looking for pomegranate jelly, that'll be essentially the same. Here is a link to a recipe for that: http://www.pickyourown.org/pomegranatejelly.htmGood luck! « Show Less
2221579
I made two candy jelly/powder (animal design)thingys and one hamburger one. :) Sorry, i think u meant how many we ate per package lol about 8-10 they didn't last long lol i even scraped the laat bit of poweder
37767
Neither the fruit nor the pectin need to be cooked. The jam tastes SO much better - like fresh fruit, w/ less or no sugar! I let it set up for 24 hours and then froze them. Turned out perfectly every time.
470813
I tried to use this product for jelly...kind of "winging it", but it wouldn't set. I think you'd need the traditional pectin, the kind you boil down. Best of luck.