Recipes

Low Sugar Pectin (LSP)

Berry Jams

Fruit               Fruit Needed        Prepared Fruit    Lemon Juice       LSP Pectin          Sugar       

Blackberry              3qts                     6c                       none                     1/3c               4 1/2c

Blueberry                3qts                     6c                       2 tbsp                   1/3c               3c

Boysenbarry           3qts                     6c                       none                     1/3c               4 1/2c

Raspberry Black    3qts                     5 1/2c                 2 tbsp                   1/3c               4c

Raspberry Red       3qts                     5 1/2c                  none                    1/3c               4c

Strawberry              3qts                     6c                        none                    1/3c               4 1/2c

 

Fruit Jams

Apricot                     4 1/2lbs               6c                       2 tbsp                   1/3c               4 1/2c

Cherry (sour)           5lbs                     5c                        none                    1/3c               3c

Cherry (sweet)         5lbs                     5c                       2 tbsp                   1/3c               3c

Grape (seedless)     3.5lbs                  6c                        none                    1/3c               4 1/2c

Peach                        4lbs                    5c                        2 tbsp                   1/3c               3 1/2c

Pear                           4lbs                    5c                        2 tbsp                   1/3c               3 1/4c

Plum (sweet)            4lbs                     6c                       2 tbsp                    1/3c               4 1/4c

Plum (sour)               4lbs                    6c                        none                     1/3c               4 1/4c

Orange Marmalade  4 oranges          5c                        none                     1/3c               4c

 

Fruit Jellies

Blackberry                 6 qts                   6c                        none                     1/3c               4 1/2c

Raspberry                  4 qts                    5c                        none                     1/3c               3c

Strawberry                 5 qts                   5c                        none                     1/3c               3 1/2c

Concord Grape         5 1/2 lbs             6c                         none                    1/3c               4 1/2c

 

General Instructions 

Pre-measure all ingredients before starting. use fluid ounce measure for fruit pulp/ fruit juice. Use dry measure cups for all dry ingredients. Add required amount of prepared pulp/ fruit juice to a 6 quart pot. Add lemon juice at this time if required. Begin heating on high. when bath begins to show visible evaporation, begin mixing in the LSP with a wooded or nylon spoon stirring vigorously. Continue stirring and bring to a boil for one minute. Turn off heart, skim foam if necessary and begin filling jars. Invert jars for two minutes. Let set for 24 hours before handling. you can use a vegetable oil for foam control. We recommend our FDA approved CI Antifoam.

Fruit Preparation for Jam:

Apricot: Wash and pit, do not peel. Finely chop or grind.

Cherry: Wash, pit and finely chop or grind. For sour cherries, add 2 tbsp of water.

Grape: Wash, stem and finely chop or grind. Add 1/2 cup of water, then simmer 20 minutes. Measure pulp.

Peach: Wash and peel. Pit and finely chop or grind.

Pear: Wash, peel, core and finely chop or grind.

Plum: Do not peel. Wash, pit, and finely chop or grind.

Orange Marmalade: Peel ends on orange and discard. Cut orange into quarters and remove pulp from peel. Remove seeds and chop pulp (set aside). Slice orange peel into matchstick size slivers. Combine pulp, peel and 5 cups of water into a 6 quart pot. Bring to a simmer for 45 minutes or until peel is tender. If you have less than 5 cups of water after simmering, add water to make up the difference.

Fruit preparation for jellies:

All berries: Wash and stem if necessary. Then mash, grind or crush. Heat to boil and pour onto cheese cloth that is draped over a colander. Use a potato masher to compress fruit pulp into cloth. If you are short on required juice, add enough water to make up the difference.

Grape: Wash and crush. Add 1/2 cups water. For western concord and white varieties, add 1/3 cup lemon juice. Simmer covered for 10 minutes or until pulp if softened.

No Sugar Pectin (NSP)

Strawberry ~ Blackbery ~ Raspberry Jam

8c Prepared Strawberries

4oz NSP (No Sugar Pectin) Use scale for accuracy.

Add concentrated sweetener to taste (sucralose is very popular)

 

Blueberry ~ Grape Jam

8c Prepared Blueberries

1/4c Lemon Juice

4oz NSP (No Sugar Pectin)

Add concentrated sweetener to taste

 

~ To scale up recipe, take total batch weight (all included ingredients) and multiply by 5%(Jam) or 6%(Jelly). For example; batch weight x .05 = correct pectin amount for Jam.

Standard Sugar Pectin (SSP)

Cooked Jams

Fruit             Fruit Needed          Prepared Fruit           Lemon Juice           SSP           Sugar

Apricot           3.5lbs                          5c                            1/4c                    1/3c              7c

Fruit Preparation: Wash, pit. Do not peel. Finely chop.

Blueberry       3lbs                             4c                            none                   1/3c              4c

Fruit Preparation: Wash, remove stems and crush.

Cherry (sour)  3lbs                             4c                           none                    1/3c             4 3/4c

Fruit Preparation: Wash, removes stems, pits and finely chop.

Grape             4lbs                             6c                            none                   1/3c              7 1/2c

Fruit Preparation: Wash, remove stems and slip skins or food processor. Add 1 cup water and bring to a boil. Reduce heat and simmer with cover on for 5 minutes. Sieve to remove seeds. Finley hop skins and to pulp.

Peach             3lbs                             4c                            2tbsp                  1/3c              5 1/2c

Fruit Preparation: Peel, pit and finely chop. 

Pear                3lbs                             4c                            2tbsp                  1/3c              5c

Fruit Preparation: Peel, core and finely chop.

Plum                4lbs                             6c                            none                  1/3c               8c

Fruit Preparation: Do not peel. Pit and finely chop. Add 1/2 cup water in sauce pan and boil. Reduce heat and simmer with cover for 5 minutes.

Red Raspberry

Boysenberry

Dewberry        4lbs                             5c                             none                  1/3c               7c

Loganberry

Youngberry

Fruit Preparation: Wash and crush. Sieve to remove seeds if desired. 

Strawberry      3.5lbs                          5c                              none                  1/3c               7c

Fruit Preparation: Wash, remove stems and crush.

Cooked Jellies

Black Raspberry   5lbs                      4 1/2c juice                 none                 1/3c               6 1/2c

Fruit Preparation: Wash and crush. use cheese cloth to separate pulp.

Cherry (sour)   3.5lbs                         3 1/2c juice                 none                1/3c                4c

Fruit preparation: Wash, pit and finely chop. Add 1/2 cup water to sauce pan, cover and simmer for 10 minutes.  

Elderberry        3lbs                            3c juice                       1/4c                 1/3c                4 1/2c

Fruit Preparation: Wash, stem and crush. Put in sauce pan, cover and simmer 15 minutes.

Grape               3.5lbs                         5c juice                       none                1/3c                7c

Fruit Preparation: Wash, stem and crush. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Peach               6lbs                            3 1/2c juice                none                1/3c               4 1/2c

Fruit Preparation: Do not peel, pit and finely chop. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Plum                 5lbs                            5 1/2c juice                none                 1/3c              7 1/2c

Fruit Preparation: Do not peel, pit and finely chop. Put in saucepan and add 1 1/2 cups of water. Cover and simmer for 10 minutes. 

Red Raspberry  4.5lbs                        4c juice                      none                 1/3c              5 1/2c

Fruit Preparation: Wash and crush. 

Strawberry

Blackeberry

Boysenberry

Dewberry          4.5lbs                        3 3/4c juice                 none                 1/3c              4 1/2c

Fruit Preparation: Wash and crush.

Cooking Instructions

Clean jars and lids with hot water, and have a 6 quart pot ready. Weight out prepared fruit, add to pot and set aside. Weight out remaining ingredients individually and set aside. Make sure you split sugar into two amounts. For example; if recipe calls for 7 cups, put 3 1/3 cup into two separate bowls. Use our Stay Fresh color retainer to help keep your fruit from darkening. We also recommend our FDA approved CI Antifoam, instead of vegetable oil.

Important Tip: All prepared fruit juices for jellies must be strained through cheese cloth or similar. If Juice amount is short, just add the difference in water through pulp.

Place pot with prepared fruit and begin heating on high. Mix in SSP to fruit with a hand whisk or wooden/nylon spoon. Continue to stir for the duration (stops scorching).  Bring to a boil for about 30 seconds. Add half the sugar and bring back to near boil; then add the second half. Bring back to a boil for 1 minute, then take pot off the heat. Skim foam if necessary and begin filling jars with a ladle. Fill all jars, then begin capping. After capping, invert all jars for 2 minutes. Flip jars back to normal position, and let it set for 24 hours. We recommend 2 piece caps or single piece caps that are threaded.

Liquid Pectin (LP)

Cooked Jams

Fruit                    Fruit Needed          Prepared Fruit         Lemon Juice          LP           Sugar

Strawberry           2.5 lbs                          4c                            1/3c                 6oz             8c

Fruit Preparation: Wash, stem and crush with potato masher. 

Blackberry

Red Raspberry

Boysenberry         4 lbs                             4 1/2c                      none               6oz            8 1/4c

Dewberry

Youngberry

Fruit Preparation: Wash, crush and sieve to remove seeds (if desired).

Blueberry              3.5 lbs                          4 1/2c                       1/4c                6oz            7c

Fruit Preparation: Wash, remove stems and crush.

Unlimited Pectin

Jam           Prepared Fruit       Sweetener       Lemon Juice         Pectin          Calcium Water

Peach               3c                    1/2 to 1 1/2c             1/3c                 1 1/2 tbsp         1 1/2 tbsp

Strawberry       3c                    1/2 to 1 1/2c             none                1 tbsp               1 tbsp

Blueberry         3c                    1/2 to 1 1/2c             1/3c                  1tbsp                1 tbsp

 

Jam           Prepared Juice       Sweetener      Lemon Juice         Pectin         Calcium Water

Grape                3c                     1/2 to 1 1/2c            1/4c                  1 1/2 tbsp        1 1/2 tbsp

Pepper              1 1/2c               2 1/2c                      1 1/2 vinegar    1tbsp                1 tbsp

Watermelon      3c                      1 1/2c                     1/2c                   1 1/2 tbsp         1 1/2 tbsp

Energy Drink Gummies (Confectionary Pectin)

79 grams Confectionery Pectin

38 grams 50/50 Citric Acid/ water mix

250 grams Red Bull or Monster

480 grams Sucrose

500 grams Karo lite corn syrup

Add color and flavor to taste

1347 grams total

Cooking Instructions:

Mix 19 grams of citric acid with 19 grams of water. Mix and set aside. Measure out sucrose and corn syrup in separate containers and set aside. Add 250 grams of your energy drink choice to a 6 qt pot. Begin heating and whisk in confectionery pectin mix. Boil for 30 seconds while stirring. Add half of the corn syrup and bring back to near boil, then add the remainder of the corn syrup. Bring back to near boil and add half of the sucrose (cane sugar), bring back to near boil and add remainder. Boil for 7 minutes, then add flavor and (or) color. At the 8 minute mark, add the citric acid/ water solution (all if citric acid is in solution at this point). Boil for two more minutes. Total boil time is around 10 minutes.

Watermelon (Unlimited Pectin)

Seedless Jam and Jelly Watermelon Recipe 

Jelly              Prepared Juice      Sweetener    Lemon Juice       Pectin           Calcium Water

Watermelon           3c                       1 1/2c                1/2c              1 1/2 tbsp          1 1/2 tbsp

Juice preparation: You will need approximately 3 lbs. of seedless watermelon heart. Put 3 lbs. of  watermelon cubed into large pot. Then use knife and cut up larger cubes into as small pieces as possible. Use potato masher and crush watermelon pieces thoroughly. Another option, you can run large cubes through a food processor. Drape cheese cloth over medium size bowl. Pour crushed watermelon onto cheese cloth and let drip for ten minutes. If you have a little less than the three cups required, gently squeeze the cheese cloth for remaining juice. Option, you can replace lemon juice with your favorite type of vinegar if desired. Proceed to normal jelly making instructions

Jam              Prepared Fruit      Sweetener    Lemon Juice       Pectin           Calcium Water

Watermelon           3c                       1 1/2c                1/2c              1 1/2 tbsp          1 1/2 tbsp

Fruit Preparation: You will need approximately 1 ½ lbs. watermelon heart cubed. Place cubed watermelon in large bowl or large pot and use knife to chop up large cubes into smaller cubes. Use potato masher to crush fruit. Measure out 3 cups. Proceed to normal jam making instructions.

General Instructions:

Add required amount of prepared pulp/ fruit juice to a 6 quart pot. Add lemon juice at this time if required. Begin heating on high. when bath begins to show visible evaporation, begin mixing in the pectin with a wooded or nylon spoon stirring vigorously. Continue stirring and bring to a boil for one minute. Turn off heart, skim foam if necessary and begin filling jars. Invert jars for two minutes. Let set for 24 hours before handling. you can use a vegetable oil for foam control. We recommend our FDA approved CI Antifoam.

Pepper Jelly (SSP)

Pepper Jelly
3 cups Peppers (*prepared)
7 1/2c  sugar
4 1/2 fl. oz. Water
1 3/4c Cider Vinegar
1/3c SSP

*To prepare, cut peppers in half and discard seeds and stem. Them cut into small
pieces. Option: use food processor.

Which peppers should you use? You can mix up the type of peppers used based on flavor and color. Generally, bell peppers would be the base peppers used with a smaller amount of jalapeno or habanero type peppers. Example: 2 cups bell peppers and 1 cup
jalapeno peppers. Food coloring maybe added if desired.

Peach Pepper Jelly (SSP)

Peach Pepper Jelly
2c Peaches. Finely chopped/crushed
1c Bell Peppers. De-seeded and finely chopped
1c Jalapeno Peppers. De-seeded and finely chopped.
1c Cider Vinegar
6 3/4c Sugar
1/3c SSP

Cooking instructions:

Add prepared peppers and vinegar to 6 quart pot.
Begin heating on high and stir in SSP Pectin mix. Bring to a boil for 30 seconds.
Then stir in half the sugar, bring back to near boil and stir in remaining sugar.
Bring to boil for one minute. (boil means a boil that cannot be stirred down)
Remove from heat and begin filling jars immediately. Invert jars 8 oz. or
smaller jars for 10 minutes. More than 8 oz. jars leave inverted for 15 minutes,
This will help to prevent the peppers from floating to the top. Respectively,
adjust inversion time if you find jelly setting faster or slower.

Low Sugar Honey Recipes (LSP)

Low Sugar Honey Cranberry Spread
30 oz. Honey
16 oz. Water
16 oz. Cranberries prepared (Food processor)
2 oz. (1/3 cup) LSP (Low Sugar Pectin)

Cooking Instructions:

See step 4 before below you start. You want to finish pre
heating the honey close to the time you have finished cooking the
pectin solution for one minute.
1- Add water and prepared cranberries to pot.
2- Bring to 160 degree’s and whisk in LSP at a moderate rate.
3- Stir mixture to boil for one minute.
4- Pre warm honey to 140 degree’s.
5- Add pre warmed honey to pectin solution while stirring
continuously.
6- Heat to 195 degree’s +- 5 degree’s and fill jars.