Cooked Jams and Jelly

To Prepare Jars:  Boil jars on rack in sauce pot filled with water for 10 minutes. Place new, flat lids in saucepan with water. Bring to a boil; remove from heat. Let stand in hot water until ready to use. Drain well.

To Prepare Jams and Jellies:
1. Measure: prepared fruit or juice and lemon juice, if called for, into 6 to 8 quart sauce pot. Measure sugar into separate bowl. Set aside. Add 1 package MCP Pectin to fruit or juice, mixing thoroughly.
2. Place:fruit or juice mixture over high heat. Bring to a full rolling boil, stirring constantly. Continue to boil 4 minutes for Jams or 2 minutes for Jellies. Margarine or butter (¼) teaspoon) can be added at this time to minimize foaming.
3. Remove: from heat. Skim off any foam.
4. Fill:Hot jars quickly to 1/8 inch of tops. Wipe off jar rims. Cover quickly with flat lids. Screw band tightly. Invert jars 5 minutes, then turn upright. After 1 hour, check seals. Or, use USDA water bath method.

Fruit Prepared Fruit (cups) Lemon Juice (cups) MCP Pectin (pkg.) Sugar (cups) Yield (8 oz.)
Blueberry, Huckleberry 3 3/4+1 cup water 1/4 1 6 7
Blackberry 5 3/4 1/4 1 8 10
Boysenberry 6 None 1 8 1/2 10
Loganberry, Red or Black Raspberry 6 None 1 8 1/2 10
Strawberry 5 3/4 1/4 1 8 1/2 11
Youngberry 6 None 1 8 1/2 10