Certo Premium Liquid Fruit Pectin value pack with two boxes and four pouches
🥕 Vegetarian
🥛 Dairy-Free
🥜 Peanut-Free
🌰 Tree Nut-Free
📦 Multipack

Certo Liquid Fruit Pectin, 6 fl oz, 2 Boxes

$27.99

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Product Details

Certo Premium Liquid Fruit Pectin is a ready-to-use, fruit-based gelling ingredient for homemade jams and jellies. It is fruit pectin, not gelatin, and works for both cooked jam and freezer jam.

You get two 6 fl oz boxes with 2 pouches each, 4 pouches and 12 fl oz in all. Full fruit-by-fruit recipes are in the Certo recipe insert from Kraft Heinz.

Ingredients

Water, fruit pectin, lactic acid and citric acid (assist gel), potassium citrate (controls acidity), sodium benzoate (preservative).

Directions & Storage

Choose a recipe written for Certo liquid pectin and measure the fruit, sugar, acid and pectin exactly. Powdered pectin and other pectin products are not interchangeable, so do not swap them in. Do not reduce the sugar in a traditional Certo recipe. For lower-sugar preserves, use a pectin and recipe made for that.

Follow the recipe for the order of steps, jar filling, processing and altitude changes. Keep freezer jam in the fridge or freezer.

Refrigerate any opened pouch saved for later.

Certo Liquid Fruit Pectin, 6 fl oz, 2 Boxes $27.99

The Complete Guide

Pack Contents

Two 6 fl oz boxes with 2 pouches each, 4 pouches and 12 fl oz in all. This is a fruit-based liquid pectin for homemade jam and freezer jam.

Using A Pouch

The freezer jam recipes on the Certo site use one pouch of Certo Premium Liquid Fruit Pectin with 2 cups of prepared fruit, 4 cups of sugar and 2 tablespoons of fresh lemon juice.

Storage

  • Refrigerate freezer jam for up to 3 weeks.
  • Freeze it for up to 1 year.
  • Thaw frozen jam in the refrigerator before using.

Recipes to Make

Certo Strawberry Freezer Jam

4 cupsPrep 15 to 30 minCook None, sets at room temperature for 24 hours
Ingredients
  • 2 cups prepared strawberries (about 1 quart fully ripe)
  • 4 cups sugar
  • 1 pouch Certo Premium Liquid Fruit Pectin
  • 2 tbsp fresh lemon juice
Steps
  1. Rinse plastic containers and lids with boiling water, then dry them thoroughly.
  2. Stem and crush the strawberries one layer at a time. Measure exactly 2 cups into a large bowl, stir in the sugar and let stand 10 minutes, stirring occasionally.
  3. In a small bowl, mix the liquid pectin and lemon juice. Add to the strawberry mixture and stir for 3 minutes, until the sugar is mostly dissolved and no longer grainy. A few sugar crystals may remain.
  4. Fill the containers to within 1/2 inch of the tops. Wipe the rims, cover right away and let stand at room temperature for 24 hours.
  5. Refrigerate for up to 3 weeks, or freeze for up to 1 year.
Tip: Thaw frozen jam in the refrigerator before using.

Certo Blueberry Freezer Jam

Prep 30 to 60 minCook None, sets at room temperature for 24 hours
Ingredients
  • 2 cups prepared blueberries (about 2 pints fully ripe)
  • 4 cups sugar
  • 1 pouch Certo Premium Liquid Fruit Pectin
  • 2 tbsp fresh lemon juice
Steps
  1. Rinse plastic containers and lids with boiling water, then dry them thoroughly.
  2. Stem and crush the blueberries one layer at a time. Measure exactly 2 cups into a large bowl, stir in the sugar and let stand 10 minutes, stirring occasionally.
  3. In a small bowl, mix the pectin and lemon juice. Add to the fruit mixture and stir for 3 minutes, until most of the sugar has dissolved. A few sugar crystals may remain.
  4. Fill the containers to within 1/2 inch of the tops, wipe the rims and cover right away. Let stand at room temperature for 24 hours.
  5. Refrigerate for up to 3 weeks, or freeze for up to 1 year.
Tip: Stem and crush the berries one layer at a time for an even texture.

Questions About This Product

The things people actually want to know before they cook with it.

How many batches can I make?
It depends on the recipe. Some Certo recipes use 1 pouch and others use 2, so the 4 pouches make 2 to 4 batches.
My jam did not set. What can I do?
Give it time first. Some jams and jellies take up to 2 weeks to fully set. If it is still runny after that, use it as a fruit syrup or ice cream sauce, or recook it following a remake recipe written for liquid pectin.
Can I use liquid pectin in a recipe written for powdered pectin?
No. They go into the pot at opposite moments. Powdered pectin is mixed with the fruit before the sugar; liquid pectin goes in at the very end after the sugar is dissolved. Swapping them is the most common reason a batch fails. Use a recipe written for the pectin you have.
Can I cut the sugar?
Not in a traditional Certo recipe. The sugar is part of what makes the gel form, so reducing it gives runny jam. For lower-sugar preserves, buy a pectin made for that and follow its own recipe.
Is it vegetarian?
Yes. Fruit pectin comes from fruit, usually citrus peel or apples, not from animals. It is not gelatin.
Can I double a batch?
No. A doubled batch will not reach a full rolling boil quickly enough, and the set fails. Make two separate batches instead; it is faster than redoing a ruined one.

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