“Mouthwatering Sure Jell Recipes: Perfect Jam, Jelly, and Preserves for Every Occasion”
Table of Contents
Summary:
Looking for an easy, delicious, and foolproof way to make jams, jellies, or preserves that burst with flavor? Sure Jell is the answer! With its simple-to-follow recipes, Sure Jell ensures perfect results every time. Whether you’re preserving summer fruits for the colder months or gifting homemade delights, these recipes will help you create the most delicious jams and jellies. Our detailed guide includes step-by-step instructions, expert tips, and more, so you can master the art of jam-making.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
8-10 jars (depending on the size)
Calories:
Approximately 50-60 calories per tablespoon
Courses:
Dessert, Snack, Condiments
Cuisines:
American, Preserving
Equipment:
- Sure Jell (or pectin) package
- Large saucepan or stockpot
- Canning jars with lids
- Water bath canner or large pot for boiling
- Ladle
- Jelly strainer or cheesecloth (for jelly)
- Wooden spoon
- Tongs (for handling hot jars)
- Candy thermometer (optional, but helpful)
Ingredients for Basic Sure Jell Jam:
- 4 cups of crushed fruit (strawberries, peaches, or mixed berries work wonderfully)
- 1 package of Sure Jell Fruit Pectin
- 5 cups of granulated sugar
- 1/4 cup of lemon juice (freshly squeezed)
- 1 cup of water
For Jelly:
- 4 cups of fruit juice (grape juice, apple juice, or berry juice)
- 1 package of Sure Jell Fruit Pectin
- 5 cups of sugar
- 1/4 cup of lemon juice (for tartness and preservation)
- 1 cup of water
Instructions:
Step 1: Preparing the Jars
Before you begin, ensure your jars and lids are clean and sanitized. This step is critical to prevent bacteria from interfering with the preservation process.
To sterilize the jars, place them in a large pot of boiling water for 10-15 minutes. Afterward, remove them with tongs and let them air dry completely. For the lids, simply simmer them in water for 5 minutes.
Step 2: Preparing the Fruit
For jam, start by preparing your fruit. Wash your berries or peaches thoroughly, remove any stems or pits, and crush the fruit. You can use a potato masher for this task, or simply pulse the fruit in a blender or food processor.
If making jelly, use fresh fruit juice, which can either be purchased or made from freshly crushed fruit. If you’re making juice from fresh fruit, make sure to strain it using a jelly strainer or cheesecloth to remove pulp and seeds.
Step 3: Cooking the Fruit Mixture
In a large saucepan or stockpot, combine the fruit, water, lemon juice, and Sure Jell (pectin). Stir everything together and bring the mixture to a boil over medium-high heat. Stir constantly to ensure the mixture doesn’t scorch or stick to the bottom of the pot.
Once the fruit mixture comes to a full boil, add in the sugar. Stir the sugar in thoroughly until it dissolves, and return the mixture to a rolling boil. This is where the magic happens – the high temperature activates the pectin, which will help your jam or jelly set. Keep stirring to ensure the sugar does not form lumps.
For jam, allow the mixture to cook for about 5-10 minutes, or until it thickens to your desired consistency. For jelly, cook for around 10-15 minutes. You can test the consistency by placing a spoonful of the mixture on a cold plate – if it wrinkles when you push it with your finger, it’s ready.
Step 4: Canning the Jam or Jelly
Once the mixture has reached the perfect consistency, it’s time to can the jam or jelly. Remove the pot from the heat and skim off any foam that may have formed on the surface of the jam.
Using a ladle, fill your sterilized jars with the hot jam or jelly, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth to remove any residue.
Place the lids on the jars and tighten them gently. Process the jars in a boiling water bath for 5-10 minutes to ensure proper sealing. To do this, place the jars in a large pot of boiling water, ensuring the water covers the jars by at least an inch. Once the water returns to a boil, set a timer and allow the jars to process.
After the jars have processed, remove them from the water bath with tongs and let them cool completely. You’ll hear a satisfying “pop” sound as the jars seal – this means they are properly preserved. If a jar does not seal, you can refrigerate it and use it within a few weeks.
Step 5: Storing Your Jam or Jelly
Once your jars have cooled and sealed, store them in a cool, dark place for up to 12 months. After opening, keep the jam or jelly in the refrigerator, where it will last for several weeks.
Notes:
- Choosing Your Fruit: Sure Jell recipes work well with a wide variety of fruits. Berries, peaches, apricots, and citrus fruits like oranges and lemons are all fantastic choices. However, be sure to follow the correct ratios as specified in your Sure Jell package for different types of fruit.
- Testing the Set: To check if your jam or jelly has reached the right consistency, use the “cold plate test.” Place a small plate in the freezer for a few minutes before you begin cooking. Once you think your jam or jelly is done, spoon a small amount onto the cold plate, wait for a minute, and run your finger through it. If it wrinkles and doesn’t run, it’s ready.
- Flavor Variations: Get creative! You can add spices like cinnamon or nutmeg to your jams, or experiment with adding herbs such as basil or thyme to the jelly for unique flavor profiles. You can even add a splash of vanilla extract or almond extract for extra depth.
- Sugar Substitutes: If you’re looking to reduce sugar, Sure Jell offers low-sugar and no-sugar pectin alternatives, which allow you to control the sweetness. Just make sure to follow the instructions on the package to ensure the right set.
- Common Issues: If your jam doesn’t set, it may need more cooking time or additional pectin. You can fix this by reheating the mixture and adding another packet of pectin.
Conclusion:
Sure Jell recipes offer a simple and reliable method for creating perfect jams and jellies, ensuring you preserve the bright flavors of your favorite fruits throughout the year. Whether you’re making a classic strawberry jam, a tangy grape jelly, or a mixed berry preserve, this method will have your friends and family begging for more. With just a few ingredients and some patience, you can turn your fruit into a jar of homemade magic.
To learn more about the art of canning and preserving, visit our ultimate guide to home canning for more tips, tricks, and inspiration.
By following these steps, you’ll be able to create beautiful homemade jams and jellies that are perfect for gifting, enjoying with breakfast, or simply savoring any time you crave a little sweetness. Happy canning!
“Mouthwatering Sure Jell Recipes: Perfect Jam, Jelly, and Preserves for Every Occasion”
Equipment
- Sure Jell (or pectin) package
- Large saucepan or stockpot
- Canning jars with lids
- Water bath canner or large pot for boiling
- Ladle
- Jelly strainer or cheesecloth (for jelly)
- Wooden spoon
- Tongs (for handling hot jars)
- Candy thermometer (optional, but helpful)
Ingredients
- 4 cups of crushed fruit strawberries, peaches, or mixed berries work wonderfully
- 1 package of Sure Jell Fruit Pectin
- 5 cups of granulated sugar
- 1/4 cup of lemon juice freshly squeezed
- 1 cup of water
- For Jelly:
- 4 cups of fruit juice grape juice, apple juice, or berry juice
- 1 package of Sure Jell Fruit Pectin
- 5 cups of sugar
- 1/4 cup of lemon juice for tartness and preservation
- 1 cup of water
Instructions
- Step 1: Preparing the Jars
- Before you begin, ensure your jars and lids are clean and sanitized. This step is critical to prevent bacteria from interfering with the preservation process.
- To sterilize the jars, place them in a large pot of boiling water for 10-15 minutes. Afterward, remove them with tongs and let them air dry completely. For the lids, simply simmer them in water for 5 minutes.
- Step 2: Preparing the Fruit
- For jam, start by preparing your fruit. Wash your berries or peaches thoroughly, remove any stems or pits, and crush the fruit. You can use a potato masher for this task, or simply pulse the fruit in a blender or food processor.
- If making jelly, use fresh fruit juice, which can either be purchased or made from freshly crushed fruit. If you’re making juice from fresh fruit, make sure to strain it using a jelly strainer or cheesecloth to remove pulp and seeds.
- Step 3: Cooking the Fruit Mixture
- In a large saucepan or stockpot, combine the fruit, water, lemon juice, and Sure Jell (pectin). Stir everything together and bring the mixture to a boil over medium-high heat. Stir constantly to ensure the mixture doesn’t scorch or stick to the bottom of the pot.
- Once the fruit mixture comes to a full boil, add in the sugar. Stir the sugar in thoroughly until it dissolves, and return the mixture to a rolling boil. This is where the magic happens – the high temperature activates the pectin, which will help your jam or jelly set. Keep stirring to ensure the sugar does not form lumps.
- For jam, allow the mixture to cook for about 5-10 minutes, or until it thickens to your desired consistency. For jelly, cook for around 10-15 minutes. You can test the consistency by placing a spoonful of the mixture on a cold plate – if it wrinkles when you push it with your finger, it’s ready.
- Step 4: Canning the Jam or Jelly
- Once the mixture has reached the perfect consistency, it’s time to can the jam or jelly. Remove the pot from the heat and skim off any foam that may have formed on the surface of the jam.
- Using a ladle, fill your sterilized jars with the hot jam or jelly, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars with a clean cloth to remove any residue.
- Place the lids on the jars and tighten them gently. Process the jars in a boiling water bath for 5-10 minutes to ensure proper sealing. To do this, place the jars in a large pot of boiling water, ensuring the water covers the jars by at least an inch. Once the water returns to a boil, set a timer and allow the jars to process.
- After the jars have processed, remove them from the water bath with tongs and let them cool completely. You’ll hear a satisfying “pop” sound as the jars seal – this means they are properly preserved. If a jar does not seal, you can refrigerate it and use it within a few weeks.
- Step 5: Storing Your Jam or Jelly
- Once your jars have cooled and sealed, store them in a cool, dark place for up to 12 months. After opening, keep the jam or jelly in the refrigerator, where it will last for several weeks.
