I picked up a packet of Ball’s RealFruit instant pectin to have on hand about a month ago and I found a use for it today. Following the recipe on the back, I made the quickest jam. I wasn’t super pleased with the results in that it didn’t gel up hardly but I think it will still work on those English muffins I bought. I might redo it but it’s my fault for roughly chopping in the food processor instead of crushing it by hand.
- Stir sugar and pectin in a bowl
- Add fruit.
- Stir for 3 minutes.
- Ladle into jar(s) and let stand for 30 minutes.
- Enjoy now, refrigerate up to 3 weeks, or freeze up to a year.