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Remake Directions for MCP Cooked Jam or Jelly

photo by:kraft
1 hr
25 hr
1 batch
Magazine Acquisition

what you need

box  MCP Pectin
cup  boiling water
 batch of your jam or jelly

Make It

PREPARE JARS: Boil jars on rack in large stockpot filled with hot water 10 min. Meanwhile, place flat lids in saucepan; cover with water. Bring to boil; remove from heat. Let jars and lids stand in hot water until ready to use. Drain well before filling.

PREPARE PECTIN MIXTURE: Gradually add pectin to water in medium bowl, stirring constantly. Let stand 10 min. or until pectin is completely dissolved, stirring occasionally.

PREPARE BATCH: Place jam or jelly in large (6- to 8-qt.) stockpot. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add pectin mixture; stir until well blended. Return to full rolling boil, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle into sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

How to Measure Larger Amounts of Ingredients
For convenience in measuring larger amounts of sugar, lemon juice and pectin: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16 Tbsp. = 1 cup.
If your jam or jelly still doesn’t set, you can always use it as a glaze or syrup.
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