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Ball Pectin vs Sure Jell Pectin for Jam

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Post  Sandy McKinney Jay on 7/8/2016, 8:42 pm

Hello! New here, and I'm looking for an answer. I just started canning tons of strawberries and was using the Ball pectin, the kind that has the red box on the green & white label (I think it said "Classic". Then I ran out Sad. Found several boxes of Sure Jell pectin, which I thought I could use instead of the Ball. However, it seems that Sure Jell uses a LOT more sugar and where I was using 3-1/4 cups of crushed strawberries and 3 tblsp of Ball pectin and 2 cups of sugar, and they don't seem to be the same. Does anyone know the comparable amount of Sure Jell pectin so that it matches the Ball pectin? I hope this is not too confusing.....Thanks!
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Post  Kelejan on 7/9/2016, 1:02 am

glad you\'re here Sandy happy hi 
from Kelejan :canada: in British Columbia, Canada.

I am new to jam making to I will await any answer you may receive. So far I have not been very successful.

Edited to add:  Sandy, I put PECTIN in the SEARCH Box at the top left hand corner of this page and there are about five items that you can read. Let us know if you can get the info you require. I will read them myself, tomorrow.
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Post  AtlantaMarie on 7/9/2016, 7:42 am

Hi Sandy. Welcome from Atlanta, GA!

While I do a lot of canning, I use the Sure Jell rather than the Ball. Sorry...
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Post  camprn on 7/9/2016, 11:41 am

I use the Sure Jel lower sugar pectin and that works well.

http://www.pickyourown.org/pectin.htm

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Post  sanderson on 7/9/2016, 2:54 pm

Camp, nice link!

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Post  camprn on 7/9/2016, 9:47 pm

@sanderson wrote:Camp, nice link!
okay

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Post  littlejo on 7/9/2016, 9:51 pm

I know I'm a little late with a reply, and it's not what you asked for but here is mine.


    2 quarts strawberries
    5 heaping cups sugar
    ½ cup lemon juice


    Wash strawberries.
    Slice, chop, or mash strawberries and stir in the sugar. Let sit for 2 hours.
    Add strawberry mixture to a large pot and cook slow over medium heat until it boils, stirring often. Then turn up the heat to med-high and boil fast for 5 more minutes.
    Add in lemon juice and stir. Boil 5 minutes longer.
    Pour jam into clean jars, wipe jar rims, add lids and rings, finger tight only. Place in a hot water bath canner and boil for 10 minutes. Remove from water and let cool to room temperature. Jars that don't seal correctly can be placed in the fridge and eaten within the next couple of weeks.
Makes about 10 half pint jars of jam.
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Post  sanderson on 7/11/2016, 1:06 pm

Little Jo, Can you post under the Recipe section? Thanks

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Post  Scorpio Rising on 7/11/2016, 11:04 pm

Yum! I am gonna get a 4x4 for berries next year....
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