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.)