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......
Variety
Fruit Quantity
Sugar
Dutch Jell
Other Ingredients
Apricot
Jam
2 1/2 cups Apricots
chopped w/peel
5 1/2 cups
1/3 cup
rounded
1/4 cup lemon juice
1/8 tsp. ascorbic acid
(Vit C)
Blueberry
Jam
3 cups Blueberries
crushed
5 1/4 cups
1/3 cup
rounded
1 tablespoon lemon juice
Sweet Cherry
Jam
2 cups Sweet Cherries
chopped fine
4 1/4 cups
1/3 cup
rounded
2 tablespoon lemon juice
Tart Cherry
Jam
2 cups Tart Cherries
chopped fine
4 cups
1/3 cup
rounded
1/2 teaspoon ascorbic acid
(Vit C)
Grape Butter
3 cups Concord Grapes
juice and pulp
5 3/4 cups
1/3 cup
rounded
2 tablespoons lemon juice
1/4 teaspoon cinnamon
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.  In freezer jam recipes, always have fruit and juices at room temperature.
Freezer Jams & Jellies
Hot Pepper
Jelly
2/3 cup Hot Peppers
3 cups Apple Juice
6 cups
1/3 cup
rounded
3 tablespoons vinegar
Elderberry Jelly
5 cups Elderberry
Juice
7 cups
1/3 cup
rounded
 
Peach Jam
2 1/4 cups Peaches
finely chopped
5 cups
1/3 cup
rounded
2 tablespoon lemon juice
Plum Jam
3 cups cooked Plums
finely chopped w/peel
5 1/2 cups
1/3 cup
rounded
 
Strawberry Jam
2 cups Strawberries
crushed
4 cups
1/3 cup
rounded
 
Raspberry or
Blackberry Jam
3 cups Berries
crushed
5 1/4 cups
1/3 cup
rounded
 
Freezer Jam Procedures:
1. In a large bowl, measure fruit; mix with sugar; set aside.
2. Mix the
Dutch Jell with 3/4 cup water; bring to a boil while stirring constantly.
3. Pour the hot
Dutch Jell/water mixture over the fruit/sugar mixture and stir for 3 minutes.
4. Pour the jam into 1 or 2 cup, sanitary freezer containers.  Keep frozen until you're ready to use the jam.