Originally Posted by clem55
NOt sure why you would use lemon, but if the receipe calls for it, I'd use it. Is it just a small amount of lemon> Maybe it is to keep fruit from discoloring.
I learned to make jam and jellies from my mom and grandma. I take canning wax and shave some into each jar. About 1/4 c or so and after you cook your jam then ladle it into the jars and leave a 1/2" space at top. The wax will melt and rise through the jam and set up on top sealing it in. NO canning or pressure canning to make jam. Just cook your fruit and add the surejell and put in jar. Easy to make. Follow the directions in the surejell for how to make the jam according to what fruit used.
Lemon juice is added when needed if the fruit doesn't have enough acidic content.
Just a note: If your jam doesn't set up right and ends up runny it makes great pancake syrup!