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I found this in a 1973 cookbook that I received from my Grandma when she passed away. It works great in jellies and jams.
- Empty contents of fruit pectin box into a small saucepan.
- Add 1/2 cup water.
- Bring mixture to a boil and boil 1 minute, stirring constantly.
- Pour mixture into a measuring cup, and add cold water to make 1 cup.
- A 1/4 c equals 3 oz pkg of commercial liquid pectin.
- Refrigerated left over, use within 1 week.