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Making Jam: Getting Started
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Making Jam: Getting Started

The first thing you should always do is check the best-before date. Never use outdated Certo Pectin products or interchange Certo Pectin products or pectin brands in recipes. Next, follow directions exactly.

Read Every Recipe
Assemble equipment and measure the ingredients before starting. Make sure jars are free of cracks and nicks. Use new centres for the two-piece jar lids every time. Wash and rinse all lids, jars and freezer containers before starting to make your jam or jelly.

Measure Ingredients Accurately
Prepared fruit or juice should be measured in a liquid glass measuring cup. Sugar must be measured in a dry measuring cup to allow you to level the top with a knife. Saucepan size is important for cooked jams and jellies.

Use the Right Equipment
Use a 4 to 8 litre flat-bottomed saucepan. It is important to use the size of pot specified by the recipe as the surface area of the pot determines how much liquid will evaporate. The pan should be no more than half full to allow for expansion of the fruit and sugar mixture to reach a full rolling boil.

Equipment Check List

Cooked Jam

  • Certo Pectin (check expiry date)
  • 2 to 4 cup heat resistant glass measure
  • Dry measures
  • Large 4 to 8 litre flat-bottomed saucepan made of stainless steel, or a hard-coat aluminum
  • Jars and lids
  • Large baking pan
  • Tongs
  • Large measure to fill jars
  • Long handled spoon

No-Cook Jam

  • Certo Pectin (check expiry date)
  • 2 to 4 cup glass measure
  • Dry measures
  • Large bowl
  • Small saucepan, if required
  • Jars or plastic freezer containers and lids (no larger than 2 cups)
  • Spoon for stirring

Now that you have the basics, select a recipe.

    Insert recipes, remake directions and tips are available for the following Certo products :

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