Starch - Fruit Pectin 50 lb

Primarily used for cooked jams and jellies.
Recipe: 3¾ cup fruit, 5¼ cup white sugar. Mix and let set for 10 minutes. Bring to boil 3 Tbsp. of fruit pectin mix and ¾ cup cold water. Boil 1 minute. Mix with fruit, stir 3 minutes. Keep at room temperature 24 hours before freezing. Yields approximately 6 cups. Recipe may vary due to moisture in fruit.