CONGRATULATIONS! Cooked Jam or Jelly VERSAL PECTIN.

CONGRATULATIONS! You have just pur-

chased the 100% pure citrus pectin that is the most versatile pectin available; POMONA'S UNIVERSAL PECTIN.

Use our suggested recipes (feel free to double and triple them) but don't be afraid to experiment and develop your own recipes.

In the box you will find 2 packets:

Pectin 8-9 t tan powder

Calcium (Monocalcium

Phosphate) Helps Activate

Pectin 1/2-1 t white powder

t=teaspoon, T=tablespoon, C=cup, 3t=1T, 4T=1/4C, 1t pectin=1T gelatin (jelled pies)

Our JAMLINE is available to answer questions, help with developing or converting recipes, and hear comments.

(JAMLINE: (413) 772-6816

WRITE: Workstead Industries P.O. Box 1083 Greenfield, MA 01302

Additional recipes posted or send SASE and 25?.

Directions printed on recycled paper. Box made from recycled cardboard.

Kosher manufactured.

Keeps indefinitely. Store cool and dry.

Before you start jamming:

MAKE CALCIUM WATER

1. Put 1/2t white calcium powder and 1/2C water in a small, clear jar with lid.

2. Store in refrigerator between uses. Lasts a number of months--discard if settled white powder discolors or you see mold.

3. Shake well before using.

Cooked Jam or Jelly using artificial sweetener that DOES NOT measure like sugar SUGAR SUBSTITUTE: use an amount equal in sweetness to sugar in cooked recipe you are following.

Cooked Directions with artificial sweetener

(see other side)

1. Same

2. Same

3. Same

4. Bring 3/4C water to boil. Put in blender/food processor. Add proper amount of Pectin powder; vent lid, blend 1-2 min. until all powder is dissolved.

5. Bring fruit or juice to boil. Add pectin-water;

stir well. Add sugar substitute that can

be cooked; stir well. Return to boil and remove

from heat. Add sugar substitute that cannot

be cooked; stir well.

6. Same

Sugarfree jello 1. Put 4C of your favorite fruit juice into a pan. 2. Add 4t calcium water; stir well. 3. Bring juice to a boil. 4. Put 1C boiling juice in blender/food processor.

Add 4t pectin powder; vent lid, blend 1-2 min. until all powder is dissolved. 5. Add pectin-juice to pan of hot juice; stir well. 6. Pour hot jello into serving bowl or individual dishes. Let cool down. 7. Refrigerate until well jelled.

DEVELOPING YOUR OWN RECIPES

Cooked Jam (low sugar or honey)

fruit=mashed fruit PECTIN: use about 1/2-3/4t per C fruit. LEMON JUICE: for low acid fruits, use 1T per C fruit. SUGAR: use 1/4-1/2C sugar per C fruit. HONEY: use 1/8-1/3C honey per C fruit. CALCIUM WATER: use 1t per C fruit.

Cooked Jelly (low sugar or honey) PECTIN: use about 3/4-1t per C juice. LEMON JUICE, SUGAR, HONEY, CALCIUM WATER: same as above.

HELPFUL HINTS: (when developing recipes)

1. Make a 1C Test Batch to check jelling and sweetness.

2. If 1C Test Batch ? does not jell enough: reheat to boiling; add 1/4t Pectin stirred into 11/4t sugar or honey. Stir well. ? jells too much; reheat to boiling; add 1/2C mashed fruit or 1/4C juice. Stir well.

? isn't sweet enough; reheat to boiling; add more sugar or honey. Stir well.

? forms cloudy gelatinous blobs when calcium is added; add calcium after step 2.

3. If mixture foams, add 1/2t butter or margarine per batch.

?2008 Workstead Industries

Cooked Recipes ? Low Sugar or Honey

?2008 Workstead Industries

(Other dry, and liquid sweeteners can be substituted for the sugar or honey. See other side for some artificial sweeteners and juice concentrate.)

Pectin

Yield

_Ja__m____________________________________H__o_w___t_o__P_r_e_p__a_r_e__W__a_s_h_e__d__F_r_u_i_t_______________________________M__e_a__s_u_r_e_d__I_n_g_r_e__d_i_e_n_t_s_______________C_a_l_c_iu__m__W___a_t_e_r_______(c_u__p_s_)___

Strawberry, Kiwi, Currant, Raspberry Remove hulls, stems,

4C mashed fruit

2t Pectin powder

4-5

Gooseberry, Sour Blackberry

pits, skin as required;

1/2-1C honey or 3/4-2C sugar

2t calcium water

S__o_u_r_C__h_e_r_ry_,__S_o_u_r_P__lu_m__,_P_i_n_e_a_p_p__le_________m_a_s_h__fr_u_it_._______________________________________________________________________________________________________________________

Blueberry

Remove stems;

4C mashed berries

2t Pectin powder

4-5

Sweet Blackberry

mash berries.

1/4C lemon or lime juice

2t calcium water

M__u__lb_e_r_r_y_____________________________________________________________________________________________1/_2_-1__C_h__o_n_e_y_o_r__3/_4-_2_C__s_u_g_a_r___________________________________________

Sweet Cherry, Pear, Mango

Pit, chop and mash or peel, pit and mash fruit.

4C mashed or simmered fruit

3t Pectin powder

5

Peach, Fig

Measure 4C mashed fruit.

1/4C lemon or lime juice

4t calcium water

Apricot

Optional: to soften firm fruit, bring to boil with

1/2-1C honey or 3/4-2C sugar

_S_w_e__e_t_P_l_u_m______________________________1/2_C__w__a_te_r_,_s_im__m__e_r _5_m__in__. _st_i_rr_in_g__o_c_c_a_s_io_n_a_l_ly_._________________________________________________________________________________________

Orange Marmalade (other citrus can be used in place of the orange and grapefruit)

Peel, seed, remove membrane, finely chop 1/2 grapefruit and 4 oranges. Scrape the white, then thinly slice the peel from 2 oranges. Bring fruit to boil with 3C water. Simmer covered 20 min. stirring occasionally.

6C cooked fruit

3T lemon or lime juice 2-3C sugar or 1-11/2C honey

41/2t Pectin powder

7

3t calcium water

HELPFUL HINT: Always stir Pectin into an amount of sweetener that is no more than 1/2 the amount of mashed fruit or juice. Add any remaining sweetener after Pectin is dissolved. (step 5)

J_e__ll_y___________________________________________________________________________________________________________________________________________________________________

Sweet Apple*

Remove stems and blossom ends from 3 lbs. fruit.

4C juice

4t Pectin powder

4-5

Tart Apple

Do not peel or core. Cut in small pieces. Bring to boil

*1/4C lemon or lime juice

4t calcium water

Crab Apple

with 3C water. Simmer covered 10 min; stir and mash;

1/2-11/3C honey or 3/4-2C sugar

R__ip_e__Q__u_in__c_e_*____________________________si_m_m__e_r_5__m__in_._m__o_r_e_. _P_o_u_r_i_n_to__j_e_lly__b_a_g_._L_e_t_d_r_i_p_u_n_t_i_l _ju_i_ce__s_to_p__s._________________________________________________________________________

Sweet Blackberry*, Sour Blackberry,

Mash raw fruit through fine sieve and collect juice.

4C juice

4t Pectin powder

4-5

Raspberry, Pomegranate

OR lightly mash fruit and simmer with a little water; pour

*1/4C lemon or lime juice 4t lemon juice 4t calcium water

C__u_r_ra__n_t________________________________s_i_m_m__e_r_e_d_f_r_u_it_i_n_t_o_j_e_ll_y_b_a_g__a_n_d__le_t_d_r_i_p_u_n_t_i_l _ju_i_ce__s_to__p_s.______________1/_2_-1__C_h__o_n_e_y_o_r__3/_4-_2_C__s_u_g_a_r___________________________________________

Concord Grape

Remove stems & mash 31/2 lbs. grapes. Bring to boil with 1/2C water. 4C juice

4t Pectin powder

4-5

Sweet Grape*

Simmer covered 10 min. Pour into jelly bag. Let drip until juice stops. *1/4C lemon or lime juice

4t calcium water

To avoid crystals, concord grape juice must sit overnight

1/2-1C honey or 3/4-2C sugar

________________________________________in__re_f_r_ig_e_r_a_to__r;_p_o__u_r_o_f_f _ju_i_c_e_, _d_o_n_'_t_d_is_t_u_r_b_s_e_d_i_m_e_n_t_.___________________________________________________________________________________

Hot Pepper

Bring 1C finely chopped bell peppers, 1/3C finely chopped jalapeno peppers and 11/3C vinegar to a boil.

Simmer covered 5 min.

Cooked Directions (Low Sugar or Honey)

Simmered peppers and vinegar

11/2t Pectin powder

3-4

11/2C honey or 21/3C sugar

2t calcium water

Stir Pectin into 1/2C honey or 1/2C sugar.

Add remaining honey or sugar

after Pectin is dissolved. (step 5)

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit or juice. Measure fruit or juice into pan with lemon or lime juice (if called for in recipe).

3. Add proper amount of calcium water from jar into pan; stir well.

4. Measure sugar or cold/ room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.

5. Bring fruit or juice to boil. Add pectin-honey or pectinsugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.

Pectin completes its jell when thoroughly cool. Cannot be safely sealed with paraffin. Color changes over time do not affect flavor or quality.

,e.g., Splenda, fructose, sucanat, xylitol

including stevia

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals?lids should be sucked down. Lasts about 3 weeks once opened.

No-Cook Freezer Recipes ? Blender/Food Processor Required

(other dry and liquid sweeteners, including any artificial sweetener, can be substituted for the sugar or honey)

?2008 Workstead Industries

Pectin

Yield

_Ja__m____________________________________H__o_w___t_o__P_r_e_p__a_r_e__W__a_s_h_e__d__F_r_u_i_t_____________________________M___e_a_s_u_r_e__d__In__g_r_e_d_i_e_n__t_s________________C_a_l_c_iu__m__W___a_t_e_r_______(c_u__p_s_)___

Strawberry, Blueberry, Raspberry Sour Cherry, Sweet Cherry Pear, Kiwi, Blackberry, Plum

Remove hulls, stems, pits, skin as required; mash or grind room temperature fruit.

4C mashed fruit 1/4C lemon or lime juice (optional) 1/2-1C honey or 3/4-2C sugar 3/4C water

3t Pectin powder

5-6

4-12t calcium water

____S_o__m_e__fr_u_i_ts__m_a_y__n_o_t_j_e_ll_w__e_ll_a_s_a__r_a_w__ja_m__._If__n_o_t_; _p_u_t_r_u_n_n_y__ja_m__i_n_p_a_n__, _b_ri_n_g__to__b_o_i_l _a_n_d_s_t_ir_1__?_2_m__in_.__Je_l_ls_w__h_e_n__c_o_o_l._S_t_o_r_e_c_o_o__le_d__ja_m__i_n_f_r_e_e_z_e_r._L_a_s_t_s _2_-_3_w__e_e_k_s_i_n_r_e_f_ri_g_e_ra_t_o_r_. _________

Peach, Apricot

Pit, chop and mash or peel, pit and mash fruit. Bring to boil in pan. 4C mashed, boiled, cooled fruit

4t Pectin powder

6

Boil for 2 min. while stirring. Let cool in bowl.

No-Cook Freezer Directions

1/4C lemon juice 1/2-1C honey or 3/4-2C sugar 3/4C water

4-12t calcium water

1. Wash and rinse air tight 8 oz. containers.

2. Prepare fruit. Measure fruit into large bowl with lemon or lime juice (if called for in recipe).

3. Measure sugar or honey or sugar substitute. Add to fruit; stir well.

4. Bring water to a boil. Put in blender/food processor. Add proper amount of Pectin powder, vent lid and blend 1-2 min. until all powder is dissolved.

5. Add hot liquid Pectin to fruit; stir until well mixed.

6. Add 4t calcium water from jar; stir well. Jell should appear. If not, continue adding 1t calcium water and stirring well until jell appears. Jell may be softer than cooked jam.

7. Fill containers to within 1/ 2" of top. Put on lids. Store in freezer immediately. Keep in refrigerator to eat and after thawing. Lasts about 1 week in refrigerator.

Cooked "All Fruit" Recipes ? Blender/Food Processor Required

Pectin

Yield

_Ja__m____________________________________H__o_w___t_o__P_r_e_p__a_r_e__W__a_s_h_e__d__F_r_u_i_t_____________________________M___e_a_s_u_r_e__d__In__g_r_e_d_i_e_n__t_s________________C_a_l_c_iu__m__W___a_t_e_r_______(c_u__p_s_)___

Sweet Blackberry*, Blueberry*

Remove hulls, stems, skin as required; mash fruit.

3C mashed fruit

2t Pectin powder

4

Kiwi, Raspberry, Strawberry

*1/4C lemon or lime juice

2t calcium water

____________________________________________________________________________________________________1_C__ju_ic_e__c_o_n_c_e_n_t_ra_t_e__(w__h_it_e_g__ra_p_e_,_a_p__p_le_)_________________________________

Peach, Sweet Cherry, Sweet Plum

Pit, chop and mash or peel, pit and mash fruit.

3C mashed fruit

3t Pectin powder

4

Apricot, Mango, Fig, Pear

1/4C lemon or lime juice

4t calcium water

____________________________________________________________________________________________________1_C__ju_ic_e__c_o_n_c_e_n_t_ra_t_e__(w__h_it_e_g__ra_p_e_,_a_p__p_le_)_________________________________

J_e__ll_y___________________________________________________________________________________________________________________________________________________________________

Apple Cider

Boil 8C apple cider down to 4C.

4C boiled down cider 1C apple cider

4t Pectin powder

5

4t calcium water

Cooked "All Fruit" Directions

1. Wash and rinse jars;

2. Prepare fruit or juice. Meas-

let stand in hot water.

ure fruit or juice

Bring lids and rings to boil;

into pan with lemon or lime

turn down heat;

juice (if called for in recipe).

let stand in hot water.

Do not add 1C juice concen-

trate (or

1C apple cider).

3. Add proper amount of calcium water from jar into pan; stir well.

4. Bring 1C concentrate (or 1C apple cider for cider jelly) to a boil separately.

Pectin completes its jell when thoroughly cool. Cannot be safely sealed with paraffin. Color changes over time do not affect flavor or quality.

Put in blender/ food processor. Add proper amount of Pectin powder, vent lid; blend 1-2 min. until all powder is dissolved. 5. Bring fruit in pan to a boil. Add pectin-concentrate (or pectin-cider); stir 1 min. while cooking. Return to boil and remove from heat.

6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals ? lids should be sucked down. Lasts about 3 weeks once opened.

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