Instructions

1. Read your recipe to determine which type (and amount) of pectin is required. Although liquid and powdered pectin are both available for home use, recipes will specify which one is needed. Commercial pectin is very fragile, and the two types cannot be substituted for one another, so it's important to follow your recipe's directions exactly.

2. Mix your fruit, sugar, pectin and lemon juice (if required by the recipe) in your pot as the recipe specifies. Since you're using commercial pectin, larger pieces of fruit that might otherwise break down through long cook times may need your potato masher's assistance.

3. Boil your jam for exactly the amount of time specified by your recipe. Set a timer to ensure that you do not go over or under the amount of time required. Too long a boil will cause the pectin to start breaking down, which will mean your jam won't hold together the way a good jam should. Too short a boil will mean your pectin won't have the chance to bring your jam to the gelling point.

4. Turn the heat off once the timer has sounded. Proceed with canning your jam as per your usual procedure immediately, while the jam is still hot. It may take 24 hours or more for you to see the jam set up properly as a result of using commercial pectin. Don't be alarmed if you don't see it gelling up immediately; it's completely normal.