Measure prepared fruit carefully; do not add extra fruit or reduce the sugar indicated, to ensure jam will set properly.
When jams are made with added fruit pectin, use fully ripe fruit. For recipes without added fruit pectin, use ¼ slightly under ripe fruit and ¾ fully ripe fruit.
All jams and conserves (except freezer jams) must be sealed with two-piece metal lids and processed – heated in boiling water bath canner – to prevent spoilage by microorganisms and ensure a tight vacuum seal. Sealing jars with paraffin wax or by the open kettle method of canning (without heat processing) is no longer recommended.
Use bottled lemon juice where specified, otherwise fresh lemon juice may be used.
