Cooked Jams & Jellies
Dutch Jell is a specially formulated natural fruit pectin
blend that reacts with the sugars and the fruits own acid to
cause a jelling affect in homemade jellies and jams.
All Natural Dutch Jell Instructions......
Rules for successful jelly and jam making
1.  Always choose fruit that is ripe, not mushy.
2.  During wet growing seasons or with high moisture fruits, the
Dutch Jell must be increased.
3.  Carefully wash, pare and pit all fruit;  removing any bad spots or spoiling fruit.
4.  Add 1/2 teaspoon of butter/margarine or oil to the recipe to reduce the foaming.
5.  One box of commercial pectin equals 1/3 cup of
Dutch Jell.
6.  Chop fruit, do not puree it.
7.  
Do not reduce the sugar quantities unless you are using Dutch Jell Lite.
8.  For best results, use new lids on your jars.
9.  For best results, process the jarred jams in a boiling water bath, according to USDA recommendations.
10.  In freezer jam recipes, always have fruit and juices at room temperature.
Variety
Fruit Quantity
Sugar
Dutch Jell
Other Ingredients
Apricot Jam
5 cups Apricots
chopped fine
7 cups
1/3 cup
rounded
1/4 cup Lemon Juice
Blueberry Jam
4 cups Blueberries
crushed
4 cups
1/3 cup
rounded
2 tablespoons Lemon
Juice
Cherry Jam
(Tart or Sweet)
2 cups Cherries
chopped
5 cups
1/3 cup
rounded
2 tablespoons Lemon
Juice
Old-Fashioned
Peach
Conserve
4 cups chopped Peaches
after jam is cooked: add
1/2 cup of each
Raisins and chopped Walnuts
5 1/2 cups
1/3 cup
rounded
2 tablespoons Lemon
Juice
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
Pear Jam
4 cups chopped Pears
5cups
1/3 cup
rounded
2 tablespoons Lemon
Juice
Plum Jam
5 1/2 cups Plums
chopped fine w/peel
8 cups
1/3 cup
rounded
1/2 cup water
Rhubarb Jam
4 cups fresh Rhubarb
sliced thin
6 1/2 cups
1/3 cup
rounded
1 cup water
Berry Jam
5 cups crushed berries:
Blackberries, Raspberries
Dewberries, Loganberries, etc.
7 cups
1/3 cup
rounded
 
Strawberry Jam
5 cups Strawberries
crushed
7 cups
1/3 cup
rounded
 
Grape Jelly
5 cups Grape Juice
red, white or
blue-no pulp
7 cups
1/3 cup
rounded
 
Cooked Jam and Jelly Procedures:
1.  Mix your fruit and the Dutch Jell in a heavy-bottomed kettle, stainless steel, bring to a boil.
2.  Pre-measure the sugar and add to the mixture after it has begun to boil.
3.  Steadily stir the mixture; return to a boil and boil for 1 minute.
4.  Skim off all foam; pour into sterile jars, seal with tightly fitting lids.
5.  For best results, process in a boiling water bath for 10 minutes.
6.  Cool, check the seals, label and date before storage.