Instructions
Measure fruit according to recipe and add pectin.
Bring to a boil.
Add sugar according to recipe or a little less, depending on your preference.
Bring to a boil.
Let boil for about 6 minutes for jelly and 4 minutes for jam.
(Jelly is juice only, jam contain fruit.) You know it’s ready when it jells on a cooled spoon.
Pour into hot jars and seal. To seal: melt parafin wax and pour over the top of the jam or jelly.Be sure to pour enough so that no jelly or jam can get past the seal. If this happens, mold can happen and ruin the product.
Let sit on counter for 24 hours, until seals have sealed. If reusing jars without new seals, place jam/jelly in fridge or freezer for storing.