Case in point, this summer's instruction mix-up involving Sure Jell Premium Fruit Pectin, one of the most popular brands of natural thickener for making jelly and jam. David Cassels thought he ...

Don’t double it, and be sure ... pectin. In an e-mail, Pomona's wrote that the calcium it uses is "monocalcium phosphate, which is a food-grade rock mineral source." The sheet of ...

If you tried making strawberry freezer jam recently and couldn’t get it to set, the blame could lie with a bad recipe mistakenly inserted into boxes of Sure-Jell regular pectin. Kraft Food Group ...

Because I prefer my preserves with less sugar than traditional recipes, I always use a no-sugar-needed pectin, like the Sure-Jell pectin in the pink box, or Pamona’s Universal Pectin.

Ingredients 6 cups prepared fruit (about 4 pounds fully ripe wild plums) 1/2 cup water 1.75-ounce box Sure-Jell fruit pectin 1/2 teaspoon butter or margarine 8 cups sugar Directions Bring boiling ...

fully ripe peaches) 7 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE-JELL Fruit Pectin DIRECTIONS Rinse clean plastic containers and lids with boiling water. Dry thoroughly.