Lite Mrs.WAGES® HOME – JELL FRUIT PECTIN

ADD SUGAR? IT’S UP TO YOU!

Mrs. Wages Lite Home-Jell is a special fruit pectin that does not require sugar to gel, so you can enjoy the true fruit goodness and fresh fruit taste of jam or jelly made with reduced sugar or with no added sugar. If you prefer, sweeten your jam or jelly with a non-sugar sweetener.

PERFECT LITE JAM AND JELLY?

Jam and jelly made with Mrs. Wages Lite Home-Jell fruit pectin will differ from jam and jelly made with Mrs. Wages Original Home-Jell in three ways:

1. Jelly made with less sugar or sweetened with non-sugar products will be less clear than regular jelly, but this won’t affect its good, fruit flavor.
2. You may see some “weeping” or surface moisture after jam or jelly has been opened and refrigerated. Small amounts of liquid won’t affect flavor or texture. It can be absorbed from jelly surface with a paper towel or stirred back into jam.
3. Texture may change after refrigeration. You may notice a firmer set and a slight loss of spreadability. (Soft-set jam or jelly can be firmed by refrigerating.)

A NOTE FOR DIABETICS

While significantly lower in carbohydrates per serving than regular jam or jelly, Lite Home-Jell products are not carbohydrate or calorie-free. With the advice of one’s physician or diet counselor, appropriate amounts of Lite Home-Jell jam or jelly probably can be included in most diabetic diets. The total carbohydrate content of each jam or jelly made with Lite Home-Jell will depend on the fruit used and on the type and amount of sweetening agent used.

INSTRUCTIONS FOR COOKED JAM AND JELLY

1. Use 8-ounce 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.
2. Measure sugar or sweetener into dry container and set aside.
3. Prepare fruit as directed.
4. 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.
5. Measure juice or prepared fruit into 6 or 8-quart saucepan. Stir in Lite Home-Jell and lemon juice, if listed. Let mixture sit 5-10 minutes, then bring to a full boil over high heat, stirring constantly.
6. To add sugar or sweetener-
   1. If no sugar or sweetener is used, boil mixture for 1 minute, stirring constantly. Go to Step 7.
   2. If a non-sugar sweetener is used, boil mixture for 1 minute, stirring constantly. Remove from heat and stir in premeasured sweetener. Stir well and go to Step 7.
   3. If sugar is used, add premeasured amount when mixture comes to a full boil. Return to a full boil and boil for 1 minute, stirring constantly. Go to Step 7.
7. 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.
8. Set hot jars 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 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude. THIS STEP IS IMPORTANT.
9. Remove jars from canner, set on clean towel or rack to cool.
10. When cool, check seals. Lids should be down in the center or stay down when pressed. Label, date and store in cool, dark, dry place. Unsealed jars should be refrigerated and used soon.

USE THESE INGREDIENTS

TO PREPARE JUICE FOR JELLY

4 LBS. APPLE OR CRABAPPLE
Select ripe tart apples. Sort, wash, remove stem and blossom ends. Don’t peel or core. Cut into small chunks. Add 5 cups water, cover and simmer 10 minutes. Stir occasionally. Crush thoroughly; simmer 10 minutes, stir occasionally.

4 QTS. BLACKBERRY, BOYSENBERRY
Sort, stem, wash fully ripe berries (dewberry, raspberry). Crush berries thoroughly, one layer at a time. Save pulp for jam recipe in jam section.

2-1/2 QTS. BLUEBERRY FOR 5 CUPS
Sort, wash berries. Crush thoroughly. Cover and simmer 5 minutes. Stir occasionally. Add 2 Tbsp. lemon juice to measured berry juice. Save pulp.

5 LBS. CHERRY FOR 5 CUPS
Sort, wash, remove stems. Do not pit. Crush, add 1/2 cup water. Cover, simmer 10 minutes. Stir occasionally.

4-1/2 LBS. GRAPE, CONCORD FOR 5 CUPS
Sort, wash, remove stems. Crush. Add 1 cup water. Cover and simmer 10 minutes, stirring occasionally.

5 LBS. PEACH FOR 5 CUPS
Wash, peel, core. Cut into chunks. Crush. Add 1 cup water, cover. Bring to boil. Reduce heat, simmer 5 minutes. Stir occasionally. Extract juice. Save pulp.

4-1/2 LBS. PLUM FOR 5 CUPS
Sort, wash. Do not peel or pit. Cut into pieces. Crush. Add 1 cup water. Cover, bring to boil. Reduce heat and simmer 10 minutes.

4 QTS. STRAWBERRY FOR 5 CUPS
Sort, stem, wash. Crush. Save pulp for jam!

JELLY FROM BOTTLED JUICES

Fresh fruits and berries not in season? Use bottled unsweetened juices. For a 4-cup recipe, use one 32-ounce bottle of juice – no messy juice preparation, no measuring – just pour into saucepan, add Lite Home-Jell and continue with step 5 of instructions. In less than 30 minutes you will have 4 half-pint jars of delicious reduced-sugar jelly. Use your favorite bottled juice to create your own special reduced-sugar jelly.

USE THESE INGREDIENTS

• 3 cups crushed fruit
• 1 box Mrs. Wages Lite Home-Jell
• 1 cup water
• 1 cup sugar *

*To make freezer jam without sugar or jam sweetened with a non-sugar sweetener, follow the above instructions but omit the sugar. Stir the Lite Home-Jell into the water slowly and thoroughly to prevent lumping. To use a non-sugar sweetener, stir 18 to 20 packets (to taste) into the crushed fruit.

1. Measure 3 cups of crushed fruit at room temperature into a mixing bowl and set aside to use later. Mix sugar and Lite Home-Jell. Stir this mixture into 1 cup of water in a small saucepan.
2. Bring to a boil, stirring constantly to prevent scorching or sticking. Boil 1 minute. Immediately stir hot pectin-sugar mixture into crushed fruit. Stir thoroughly about 3 minutes.
3. Pour into clean freezer containers, leaving 1/2 inch headspace, cover with tight-fitting lids and refrigerate. After jam has set (about 3 hours) transfer to freezer.