Our cherry tree is very productive this year, and the birds seem to have missed it. We got a good harvest, and I started my annual jam and jelly making.
I am finding that certain pectins work better with certain fruit. I like MCP for dry pectin and Certo for liquid. I tried Ball dry pectin but I didn’t have luck with it.
This is my little cheat sheet for preserving:
Blackberry Jelly 6 pints MCP
Cherry Jam 3 lbs MCP
Raspberry Jelly 5 pints Certo (2 packs)
Salsa Jam 16 oz Jar Certo (2 packs)
Grape Jelly 3 lbs Certo
Pepper Jelly 1 lb MCP
Major hint – don’t mess with your recipe, don’t half or double. Dont mess with the sugar or subsitute a different pectin in a recipe (follow the recipe in the box.)