I waited until I had used this in it's entirety before I wrote a review on the product. I am a complete novice at jelly/jam making so don't judge harshly and take it with a grain of salt. My first batch was lemon blueberry and I used 6 tablespoons and it set very well. My 2nd was mango jam and I again used 6 tablespoons and it also set very nice. I did fig preserves and I used too much and its a hard set but my fault. Yesterday I did grape jam and used 6 tablespoons and it set very nice. I noticed it sets at varying times depending on the fruit and other factors. I found 6 tablespoons is the magic number for ANY standard batch unless you want crunchy jam. I will buy again as it is a quality pectin and way cheaper than the retail counterpart.

I made three batches of my homemade concord grape jam and they turned out perfect! And NO FUNNY TASTE!!?!! I wish I would have had this fruit pectin for my peach jam earlier in the season😣 as I also made three batches with my regular recipe and Sure JEL and had one fail, but I don't think that would have happened with Hoosier Farm.
I would recommend to friends.
I will buy again!
Thank you for a GREAT PRODUCT!
BTW, it was becoming so expensive to make my own jams, jellies and perserves that this would have been my last year had I not found this product on Amazon.

I was hesitant to order this product because I've had difficulty with some pectins in the past and had settled on Ball's Classic as my go-to, fail-safe pectin. So I was very pleased to find that it thickens my raspberry, blackberrry and blueberry jams with no trouble at all. It does give the jams a slightly different (but not unpleasant) flavor and texture. After some trial and error (I don't like my jams as sweet as the recipe on the bag specifies) I found that 4 cups of mashed berries plus 4 cups granulated sugar plus 4 Tbsp of pectin produces the perfect soft-set jam. I usually make a double batch and the ratio still works fine. Great product and a great money saver!

One bag made 17 batches of jam. Measuring the correct amount was the only challenging part (I used a kitchen scale and put it in baggies). Jam turned out perfect.

I bought several packages for my Wife to can jelly with. We made a Cabernet Sauvignon wine jelly by picking late harvest wine grapes after the main harvesting was done. We started fermentation with wine yeast to help macerate the flesh from the skins and seeds and the flavor of the fermentation follows through to the finished jelly and makes an incredible flavor of grape jelly! The Wife was unsure how to handle juice with its own sugar levels and contacted Hoosier Hill Farms. Ellen answered and was very knowledgeable and helpful supplying information on proper ratios of pectin for our project. Thanks Ellen!