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
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
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
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.