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Mrs.WAGES® HOME – JELL FRUIT PECTIN

Making jam and jelly is easy with Mrs. Wages Home-Jell fruit pectin. Just follow these tested recipes for best results.

BEFORE YOU BEGIN, here are a few tips and a list of some equipment that will help you make delicious jam and jelly quickly, easily and efficiently.

Select fresh, firm ripe fruit at the peak of flavor. Discard under-ripe or defective pieces.
Wash fruit and berries in a colander under cold running water.
Use full amount of sugar called for in the recipe chart. Reducing the sugar may prevent jelling.

YOU WILL NEED:

Measuring cups and spoons
Jelly bag or cheesecloth
Large metal spoon or skimmer
6 to 8 quart or larger saucepan
Colander
Timer
Jar funnel, jar lifter, tongs
Canning jars with 2-piece lids (lids and rings)
Water bath canner or other large metal container with rack and cover.

COOKED JAM AND JELLY INSTRUCTIONS

DIRECTIONS:

Use canning jars with 2-piece lids. Jars must be free from chips or cracks which might cause them to break or prevent their sealing properly. Wash, rinse and put into boiling water for 10 minutes. Keep hot until filled. Prepare lids according to manufacturer’s directions. Always use new lids.
Measure sugar (see recipe chart) into dry container and set aside to use later. Do not reduce sugar amount.
Prepare fruit for 1 batch at a time as per recipe chart.
To extract juice place prepared fruit in damp jelly bag or use several thicknesses of cheesecloth to form bag. Twist bag together at the top. Squeeze or press gently to increase flow. To improve clarity, filter juice through damp cheesecloth. For clearest juice, double the specified amount of fruit and let juice drip through bag without squeezing. Measure juice with standard liquid measuring cup. If juice yield is slightly short, add water to pulp in bag and squeeze again.
Measure juice or prepared fruit into 6 or 8-quart saucepan. Stir in Home-Jell and lemon juice, if listed. Bring to a boil over high heat, stirring constantly. Quickly stir in measured sugar. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard for 1 minute, stirring constantly.
Remove from heat and skim off foam. Quickly ladle into hot jars. Leave 1/4-inch space at the top. Use a clean damp cloth to wipe any spilled jam or jelly from rims and threads of jars. Cover with hot lids and tighten rings firmly.
Set hot jars of jam or jelly on rack in canner or large saucepot of boiling water. Water must cover jars by 1 or 2 inches. Cover canner and return water to boiling. Boil for 5 minutes. At altitudes of over 1000 feet, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.
Remove jars from canner and set them on a clean towel or rack to cool. Turn jars of jam over several times as the jam cools to keep fruit from floating.
When jam or jelly is cool, check seals. Lids should be down in the center or stay down when pressed. Label, date and store in a cool, dark dry place. Unsealed jars should be refrigerated and used soon.

KIND OF JELLY & AMOUNT OF FRUIT	TO PREPARE FRUIT FOR JUICE EXTRACTION	PREPARED JUICE	HOME-JELL	SUGAR	YIELD (CUPS)
APPLE OR CRABAPPLE 5 LBS.	Select ripe tart apples. Sort, wash and remove stem and blossom ends. Do not peel or core. Chop finely. Add 5 cups water, cover and simmer 10 minutes. Crush with masher and simmer 10 minutes longer, stirring occasionally.	7 Cups	1 Box	9 Cups (4 lbs.)	9-10
BLACKBERRY 2 1/2 QTS.	Sort, stem and wash firm ripe berries. Crush thoroughly.	3 1/2 Cups	1 Box	4 1/2 Cups (2 Lbs.)	5
BLUEBERRY 3 QTS.	Sort, stem and wash firm ripe berries. Crush thoroughly. (Add 2 Tablespoons lemon juice to prepared juice).	3 1/2 Cups	1 Box	4 1/2 Cups (2 Lbs.)	5-6
SOUR CHERRY 3 1/2 LBS.	Sort, stem and wash firm ripe cherries, but do not pit. Crush. Add 1/2-cup water, cover and simmer 10 minutes, stirring occasionally.	3 1/2 Cups	1 Box	4 1/2 Cups (2 Lbs.)	5-6
GRAPE (CONCORD) 3 1/2 LBS.	Sort, wash and remove stems from firm ripe grapes. Crush one layer at a time. Add one cup water, cover and simmer 10 minutes, stirring occasionally.	5 Cups	1 Box	7 Cups (3 Lbs.)	8
GRAPE(MUSCADINE) 5 LBS.	Sort, wash and remove stems from ripe grapes. Crush one layer at a time. Add 3/4 cup water, cover and simmer 10 minutes, stirring occasionally. (Refrigerate extracted juice overnight. Filter through cheesecloth to remove any crystals which formed in juice).	5 Cups	1 Box	7 Cups (3 Lbs.)	8
MINT1 1/2 CUPS, PACKED	Wash mint leaves and stems. Crush or chop finely. Add 3 1/4 cups water and bring to a boil. Remove from heat, cover and let stand for 10 minutes. (Add green coloring if desired).	3 Cups	1 Box	4 Cups (1-3/4 Lbs.)	4-5
PEACH3 1/2 LBS.	Wash and pit firm, ripe peaches. Do not peel. Crush or chop finely. Add one cup water, cover and simmer 10 minutes, stirring occasionally.	3 Cups	1 Box	4 1/2 Cups (2 Lbs.)	4-5
PEAR3 1/2 LBS.	Wash, peel and core ripe pears. Crush or chop finely. Add 3 cups water, cover and simmer 10 minutes, stirring occasionally. (Add 2 Tablespoons lemon juice to prepared juice).	4 Cups	1 Box	5 1/2 Cups (2 Lbs,6 oz.)	6
PLUM 4 1/2 LBS.	Sort and wash ripe tart plums. Do not pit or peel. Cut into pieces and crush thoroughly. Add one cup water, cover and simmer 10 minutes, stirring occasionally. (Sweet plums may need 1/4-cup lemon juice).	5 Cups	1 Box	7 Cups (3 Lbs)	7-8
RASPBERRY(RED OR BLACK) 3 1/2 QTS.	Sort, stem and wash firm ripe berries. Crush thoroughly.	4 Cups	1 Box	5 1/2 Cups (2 Lbs,6 oz)	6
STRAWBERRY 3 QTS.	Sort, stem and wash firm ripe strawberries. Crush thoroughly.	3 1/2 Cups	1 Box	4 1/2 Cups (2 Lbs.)	5

KIND OF JAM & AMOUNT OFFRUIT	TO PREPARE FRUIT FOR JAM	PREPARED FRUIT	HOME-JELL	SUGAR	YIELD (CUPS)
BLACKBERRY RASPBERRY 2 QTS.	Sort, stem and wash firm ripe berries. Crush thoroughly. Sieve all or part of pulp to remove seeds, if desired.	5 Cups	1 Box	7 Cups (3 Lbs)	7-8
BLUEBERRY 2 QTS.	Sort, stem and wash firm ripe berries. Crush thoroughly. Add 2 Tablespoons lemon juice.	4 Cups	1 Box	5 Cups (2 ¼ Lbs)	6-7
SOUR CHERRY 3 LBS.	Sort, stem, wash and pit cherries. Crush or chop finely.	4 Cups	1 Box	5 Cups (2 ¼ Lbs)	6
FIG 3 1/4 LBS.	Sort, wash and remove stem ends from figs. Peel if desired. Grind or crush thoroughly. Add 1/2-cup water and 1/2 cup lemon juice.	5 Cups	1 Box	7 1/2Cups (3 ¼ Lbs)	8-9
GRAPE(CONCORD) 4 LBS.	Sort, wash and remove stems from firm ripe grapes. Slip skins from grapes. Add 1 cup of water to pulp. Cover and simmer 5 minutes, stirring occasionally. Sieve pulp to remove seeds. All or part of finely chopped or ground skins may be added to pulp if desired.	4 Cups	1 Box	7 Cups (3 Lbs)	9
PEACH 3 1/2 LBS.	Wash, peel and pit firm ripe peaches. Cut in small pieces and crush. Add 2 Tablespoons of lemon juice.	3 3/4 Cups	1 Box	5 Cups (2 1/4 Lbs)	7
PEAR 4 LBS.	Wash, peel and core ripe pears. Crush or chop finely. Add 2 Tablespoons lemon juice.	4 Cups	1 Box	5 Cups (2 1/4 Lbs)	6-7
PLUM 4 LBS.	Sort, wash and pit ripe tart plums. Do not peel. Cut into pieces and crush thoroughly. Add 1/2-cup water, cover and simmer 5 minutes, stirring occasionally.	6 Cups	1 Box	8 Cups (3 1/2 Lbs)	9
STRAWBERRY 3 QTS.	Sort, stem and wash firm ripe strawberries. Crush thoroughly. Add 1/4-cup water.	5 Cups	1 Box	7 Cups (3 Lbs)	8-9

INSTRUCTIONS FOR UNCOOKED FREEZER JAMS

Use plastic freezer containers or jars with tight fitting lids. Wash, rinse and immerse containers and lids briefly in very hot water or very hot dishwasher rinse.
Prepare fruit as directed in recipe chart and measure into large mixing bowl. Add lemon juice if listed.
Measure sugar and mix thoroughly into fruit. Let stand 20 minutes, stirring occasionally.
Stir fruit pectin into 1cup of water in a small saucepan. Bring to full boil. Boil for 1 minute, stirring constantly.
Quickly stir pectin solution into fruit-sugar mixture. Continue stirring 3 minutes.
Ladle jam into containers, leaving 1/2-inch space at top. Cover containers and let stand at room temperature until jam has set. (Up to 24 hours.)
Store jam in freezer. If kept at room temperature, jam may mold quickly. Once a container has been opened, keep in refrigerator and use within a few days.

KIND OF JAM & AMOUNT OF FRUIT	TO PREPARE FRUIT FOR UNCOOKED JAM	PREPARED FRUIT	HOME-JELL	SUGAR	YIELD (CUPS)
BLACKBERRY RASPBERRY 1 QT.	Sort, stem and wash firm ripe berries. Crush thoroughly. Sieve all or part of pulp to remove seeds, if desired.	2 Cups	1 Box	4 Cups (1 3/4 Lbs.)	5-6
BLUEBERRY 1 QT.	Sort, stem and wash firm ripe berries. Crush thoroughly. Add 1 Tablespoon of lemon juice.	2 Cups	1 Box	4 Cups (1 3/4 Lbs.)	5-6
PEACH 2 LBS.	Wash, peel and pit firm ripe peaches. Cut into small pieces and crush. Add 1 Tablespoon lemon juice. To prevent darkening, add 1 Tablespoon Mrs. Wages Fresh Fruit Preserver, if desired.	2 Cups	1 Box	4 Cups (1 3/4 Lbs.)	5-6
STRAWBERRY 1 QT.	Sort, stem and wash firm ripe strawberries. Crush thoroughly.	2 Cups	1 Box	4 Cups (1 3/4 Lbs.)	5-6

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