Yields approximately 8 half pint jars of jam
Traditional Reduced Sugar
|Prepared fruit||6 cups||6 cups|
|BallRealFruit™ Classic Pectin||6 Tbsp 2 1/4 tsp||6 Tbsp 2 1/4 tsp|
|Granulated sugar||7 1/2 cups||4 1/2 cups|
PREPARE canner, jars and lids according to manufacturer's instructions. I keep my jars in my canner to stay hot until ready to use.
ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot jelly/jam into hot jars, one at a time, leaving 1/4-inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
PLACE filled jars in canner, ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil
PROCESS jars for 10 minutes, adjusting for altitute. Turn off heat, remove lid and let jars stand for 5 minutes.
REMOVE jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions.
Variation: Add a split vanilla bean to your jam while cooking. Remove bean before putting jam into the jars.
If you want to make more or less jam, you can find the recipe using Ball's Pectin Calculator at the link below.