Total Time
Prep 5 mins
Cook 1 min

I found this in a 1973 cookbook that I received from my Grandma when she passed away. It works great in jellies and jams.


  1. Empty contents of fruit pectin box into a small saucepan.
  2. Add 1/2 cup water.
  3. Bring mixture to a boil and boil 1 minute, stirring constantly.
  4. Pour mixture into a measuring cup, and add cold water to make 1 cup.
  5. A 1/4 c equals 3 oz pkg of commercial liquid pectin.
  6. Refrigerated left over, use within 1 week.