Low Sugar Fruit Pectin For Making Jams & Jellies 1/3 Less Sugar

Description

California Ingredients LSP fruit pectin is for making 1/3 less sugar jams and jellies. 1/3 cup dry measure replaces store bought low sugar pectin and will work with those recipes. California Ingredients Basic recipes:
JAM - 55% prepared fruit 42% sugar 3% LSP pectin
JELLY - 55% prepared juice 41% sugar 4% LSP pectin
The recipe above is based on a 10 brix fruit/juice. this includes strawberry, blackberry, raspberry and other blackberry crosses.
JAM - 60% prepared fruit 37% sugar 3% LSP pectin
JELLY - 60% prepared juice 36% sugar 4% LSP pectin
The recipe above is based on 15 brix or greater fruit/juice. This includes blueberry and many varieties of grape.
Only the highest quality all natural ingredients are used. Kosher certified, California State Food Safety certified and FDA compliant. Free technical assistance to our customers.
Cooking Instructions: Measure required pectin and set aside. Measure required sugar and set aside. Make sure cooking pot/kettle does not exceed 60% capacity with all ingredients. Add prepared fruit/juice to pot/kettle and heat to near boil then add LSP at a slow rate with a hand whisk or electric mixer. bring to hard boil while stirring continuously. Hard boil one minute then add half sugar. Bring batch back to soft boil and add remaining sugar. Bring batch to a hard boil for one minute. Turn off heat skim foam and immediately fill jars. Invert jars for 3 minute and turn back over. Let set for 24 hours before moving.