Instructions packed in every box of pectin should tell you how much to use for the amount of jelly you plan to make. These boxes usually only make about 5 eight ounce jelly jars. Because sugar and and liquid ratios are very important, accurate measurements must be followed. What brand of pectin are you using?

I should have posted the recipe I'm using so here it is:
Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

I'm guessing the jars it talks about are half pints, though it doesn't say. I'm not sure either how many half pints the recipe is supposed to make. The brand of pectin I'm using is Ball Easy Gel Liquid Fruit Pectin. It has 2 3 oz packages in the box.

Use both, as its packed in one box. I would expect that the recipe would give you five eight ounce jars of apply pie jam. I made a quadruple plug batch a last year, but instead of sugar and regular pectin, I used the Pomona type and Splenda. With a single box of Pomona I made about 8 pints and 8 half pints. I had to flip them a couple of times to get the apples to stay suspended while the jelly was setting up.

I think it should be dry pectin as it calls for a "box" not a pouch or pouches and it's added before the sugar. I don't think they are interchangeable.

Yes, Capricorn has hit the nail on the head. You've got a box of liquid pectin (with two pouches--enough for two recipes calling for LIQUID pectin). What you want is one box of POWDERED pectin for the apple pie jam. The two kinds are not interchangeable in recipes.

Good luck--Gina

Here is a link that might be useful: Lindsey's Luscious

It is powdered pectin. If you use liquid it won't turn out. Especially since you add the liquid at different stages than powd. pectin.

oh wow. I didn't know that there were even two kinds of pectin much less that they weren't interchangeable. (I've never made jam before of any kind) thanks for clearing that up. I guess I'll have to try to find powdered now.

Excuse me, is Sure Jell suitable as the pectin?
Jude

Yes, Sure Jell is great.

Jude,
Yes. Sure-Jell (made by Kraft Foods) is a brand name like Ball or Kerr.

It is confusing at times re: descriptions of pectin. Usually (but not always, LOL) a box of pectin is the powdered stuff and a pouch is one pouch (out of box of two pouches) of liquid stuff. But I did come across a jam recipe that called for one box of liquid pectin, but the directions said "Add the pouch of..." - so is that one pouch or two?

Now I have a bigger question that has absolutely nothing to do with food. It's about the ability you all have to give practically instant answers to the questions posted here. I asked the pectin question, said to myself...self you can't get an instant answer, just wing it. I took my jars out of the BWB checked the computer and voila! Answers. Are you all wired so that a light goes off each time a question is posted? Scary business, because y'all are busier than a one-eyed cat in a bird store and I don't see how you do it all. I sure do appreciate it, though.
jude

More people, more posts, means more people write replies too. Safety in numbers isn't just for some things..