Kosher

Store in a cool, dry place. Replace plastic cap tightly after use. Shake well before measuring. Select Your Jam Recipe: For every 2 (8 oz) half pints of jam, you will need: Prepared Fruit (See Table): 2 cups no-sugar needed jam; 1-1/3 cups low sugar jam. Unsweetened Fruit Juice, Thawed Fruit Juice Concentrate or Water: 1/3 cup no-sugar needed jam; 1/3 cup low sugar jam. Bottled Lemon Juice, Use Only with Blueberries, Peaches and Sweet Cherries: 3 tsp no-sugar needed jam; 3 tsp low sugar jam. Ball RealFruit Low or No-Sugar Needed Pectin: 1-1/2 tbsp no-sugar needed jam; 1-1/2 tbsp low sugar jam. Granulated Sugar, Sugar Substitute or Honey: None no-sugar needed jam; up to 1/2 cup low sugar jam. Note: Do not exceed 10 jars per batch - set may not occur in larger batch sizes. To Prepare Fruit: Strawberry: Hull and crush one layer at a time using a potato masher. Peaches or Pears: Peel and pit. Finely chop. Raspberry, Blackberry or Blueberry: Crush one layer at a time using a potato masher. Cherries: Remove stems and pits. Finely chop. Make Your Jam: 1. Prepare waterbath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe. 2. Combine prepared fruit with fruit juice and lemon juice (if required) in an 8-quart saucepan. Gradually stir in Ball RealFruit Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 3. Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil, Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. 4. Pack based on enjoy now or fresh preserve steps. Quick Tip: Add up to 1/4 tsp butter or margarine to reduce foaming, if desired. Preserve Your Jam: Enjoy now. Refrigerate up to 3 weeks. 1. Ladle hot jam into hot jars. Cool to room temperature, about 30 minutes. 2. Refrigerate jam or serve immediately. Quick Tip: Keep in mind your jam can take up to 2 weeks to fully set. Or Fresh Preserve: Store up to 1 year. 1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace, Wipe rims, Center lids on jars. Apply bands and adjust to fingertip tight. 2. Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water, Place lid on canner, Bring water to gentle, steady boil. 3. Process jars for 10 minutes, adjusting for altitude (Increase Processing Time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft). Turn off heat, remove lid and let jars stand for 5 minutes. 4. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed, Clean and store jars according to manufacturer's instructions.

JARDEN