Directions:
- Measure fruit whole, I used my processor and pulsed until finely chopped, measure 4 cups of finely chopped fruit.
- In large saucepan stir together prepared fruit, lemon juice and Certo Pectin Crystals.
- Bring to a boil over high heat.
- Add all sugar.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim for 5 minutes, to prevent floating fruit. Pout into hot sterilized jars to 1/4 inch from rim, Cover with lids and screw rings on tightly.
- Process in a boiling water bath for 10 minutes (adjust processing time for about sea level).
- Note: I ended up with about 6 3/4 half pint jars of jam. I always so up an extra jar and a couple extra lids when preparing them.
- Cooked jams may be stored on shelf unopened for up to 1 year.
- It's important to use sterilized jars, lids and utensils when preparing cooked jams.
- Jars can be sterilized in the oven at 225F for 10 minutes and should be kept warm until filling time.
- Lids should be placed in boiled water and kept warm until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.16 Kcal (2077 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.84mg | 0% | |
| Potassium | 172.82mg | 4% | |
| Total Carbs | 126.79g | 42% | |
| Sugars | 117.6g | 470% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 14.7mg | 25% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 187.45 Kcal (785 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.83mg | 0% | |
| Potassium | 65.29mg | 4% | |
| Total Carbs | 47.9g | 42% | |
| Sugars | 44.43g | 470% | |
| Dietary Fiber | 1.2g | 13% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 5.6mg | 25% | |
| Calcium | 5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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