I’m thinking of doing a water bath canning mixed berry jam out of the Costco frozen mixed berry mix here. (My berries didn’t do well this year, but I like to give jam out for Christmas)
I was planning on using sure-jell but the sugar content and fruit amounts differ from recipe to recipe on their website for each ingredient. If I’m using sure-jell, is the sugar content simply a matter of taste or important for the shelf stability of the final product?
Here’s blackberry:
https://www.kraftheinz.com/sure-jell/recipes/574372-sure-jell-blackberry-jam
Here’s raspberry:
https://www.kraftheinz.com/sure-jell/recipes/520875-sure-jell-red-raspberry-jam-recipe
Here’s blueberry:
https://www.kraftheinz.com/sure-jell/recipes/500478-sure-jell-blueberry-jam
Fire a water bath recipe, what should I be paying attention to here?
by Vancouverdude87
4 Comments
Hi u/Vancouverdude87,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Ball has a mixed berry jam on their website. [mixed berry jam – ball](https://www.ballmasonjars.com/blog?cid=mixed-berry-jam)
Iirc a box of pectin is 6 Tablespoons, so you’ll have some left over. Which is why I prefer pectin sold in the tube vs box, just scoop out what you need.
Tried it this year with Marion, straw and blueberry, turned out really well.
Well for starters the middle recipe is for pink-box low sugar pectin (which is what I prefer honestly) I think the regular yellow box uses the same amount for red raspberry and blackberry.
could also check out Pomona’s pectin because they have some more flexibility and how you make the recipe.