By using pectin, the jam thickens beautifully every time, giving you consistent results you’ll love. From the Ball Canning Back to Basics book, this recipe yields about 4 1/2 pint jars—perfect ...

Perhaps the best way to hold onto prime summer fruit well into the winter is by using it to make fresh, bright, and fruity ...

7. After simmering for the 5 minutes, add the calcium water to the jam pot and stir well. Bring the jam to a good boil, then stir in the sugar-pectin mix. 8.

1 box (1.75 oz) powdered pectin Instructions 1) Prepare your fruit by chopping it to the desired size. In a large saucepan, combine the fruit, lemon juice, and powdered pectin, stirring thoroughly.

A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton Mifflin Harcourt, $19.99) calls for 7 cups of sugar to 12 cups of strawberries and a 1.75-ounce ...

I don’t like to add any sugar to my pectin, so instead of canning, I freeze it in 8-ounce freezer tubs. One of these tubs is enough for most batches of summer fruit jam, jelly or marmalade.

Makes about 3 half-pint jars. Lemon juice accentuates plums’ tart side and adds natural pectin, which helps the jam set. You can skip it if you prefer a purely sweet and runny jam.