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PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water.
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Pour boiling water over one flat lid in saucepan off the heat.
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Let stand in hot water until ready to use.
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Drain well before filling.
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PREPARE A TRIAL BATCH: Measure jam or jelly into small (1-qt.)
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saucepan.
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Bring mixture to full rolling boil (a boil that doesnt stop bubbling when stirred) on high heat, stirring constantly.
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Add sugar, lemon juice and pectin; stir until well blended.
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Return to full rolling boil, stirring constantly.
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Remove from heat.
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Skim off any foam with metal spoon.
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Immediately pour into sterilized jar.
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Cover and let stand up to 24 hours to check set of jam or jelly.
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Meanwhile, store opened pouch of pectin in refrigerator.
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Store jar of jam or jelly from trial batch in refrigerator.
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PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt.
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stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly.
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Ladle into sterilized jars, filling to within 1/4 inch of tops.
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Wipe jar rims and threads.
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Cover with two-piece lids.
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Screw bands tightly.
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PROCESS JARS: Bring boiling-water canner, half full with water, to simmer.
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Place jars on elevated rack in canner.
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Lower rack into canner.
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(Water must cover jars by 1 to 2 inches.
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Add boiling water, if necessary.)
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Cover; bring water to gentle boil.
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Process 5 min.
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for jelly; 10 min.
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for jam.
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Remove jars and place upright on towel to cool completely.
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After jars cool, check seals by pressing middle of lids with finger.
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(If lid springs back, lid is not sealed and refrigeration is necessary.)
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Discard any leftover pectin in opened pouch.
