Remake Directions for CERTO Cooked Jam or Jelly

Name: Remake Directions for CERTO Cooked Jam or Jelly
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoon CERTO Fruit Pectin; 237 milliliters your jam or jelly; 1 teaspoon fresh lemon juice; 3 Tbsps sugar

Remake Directions for CERTO Cooked Jam or Jelly might be a good recipe to expand your condiment collection. This recipe serves 1. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 1102 calories. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes around 25 hours. A mixture of certo fruit pectin, your jam, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. com.

Instructions

PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water.

Ingredients you will need

Water

Pour boiling water over one flat lid in saucepan off the heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain well before filling.

PREPARE A TRIAL BATCH: Measure jam or jelly into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesnt stop bubbling when stirred) on high heat, stirring constantly.

Ingredients you will need

Jelly

Jam

Equipment you will use

Sauce Pan

Add sugar, lemon juice and pectin; stir until well blended. Return to full rolling boil, stirring constantly.

Ingredients you will need

Lemon Juice

Pectin

Sugar

Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store opened pouch of pectin in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.

Ingredients you will need

Pectin

Jelly

Jam

PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

Ingredients you will need

Lemon Juice

Pectin

Jelly

Sugar

Jam

Equipment you will use

Pot

Ladle

PROCESS JARS: Bring boiling-water canner, half full with water, to simmer.

Ingredients you will need

Water

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam.

Ingredients you will need

Jelly

Water

Jam

Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin in opened pouch.

Ingredients you will need

Pectin