Make Delicious Jams & Jellies with SURE-JELL’s Helpful Tips!

I have been debating over the past few years about canning and making jams and jellies. I never really looked into it all and always thought that it was this huge task that would be more work and effort then it was really worth. Then I started looking around at recipes and websites and realized that it wasn’t as intense as I thought!

In fact when I checked out the SURE-JELL’s website they had so many tips and recipes on their site that I was impressed with how helpful their site was. They really show you the different ways to jam so you can find the best recipe to fit your family! I really wanted to put some of these tips in a post for you but make sure to click on over because their website is great!

• Use firm ripe fruit for best flavor and set. Over-ripe fruit makes a soft set. Under-ripe fruit makes a firm set.
• Buy new, flat jar lids for a good seal.
• Always use clean jars. Thoroughly wash jars or containers before starting.
• Use only the SURE-JELL pectin product specified for the recipes to insure a proper set. Pectin products are not interchangeable.
• Measure ingredients exactly. Spoon sugar into dry measuring cups (plastic or metal). Scrape excess sugar from top of cup with a straight-edged knife. Use liquid (glass or plastic) measuring cups with a pour spout to measure prepared fruit. (Use amount of sugar specified in each recipe. Altering recipes or ingredients could cause a set failure.
• Some jams and jellies may take up to two weeks to set.

• Wash and rinse plastic containers with tight fitting lids. Use 1 to 2 cup size containers.
• Prepare fruit as directed in the following chart below. For berries crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
• Measure exact amount of prepared fruit (or juice) along with lemon juice (if called for in recipe) into a large bowl.
• Measure exact amount of sugar into a separate bowl. Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.
• Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally.
• Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small sauce pan. (Pectin may start out lumpy) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat.
• Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)
• Pour into prepared containers, leaving ½ inch at top for expansion during freezing; cover.
• Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator.

• Bring boiling-water canner, half-fill with water, to simmer.
• Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Prepare fruit as directed in the following chart below. For berries, crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
• Measure exact amount of prepared fruit (or juice) into a 6 – 8 quart saucepot. Stir in lemon juice and water (if required) as indicated in the chart.
• Measure exact amount of sugar into a separate bowl. (Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.)
• Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into fruit or juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, if desired.
• Bring mixture to full rolling boil. (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat, Skim off any foam.
• Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring to gentle boil. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
• Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.

• Bring boiling-water canner, half-fill with water, to simmer.
• Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Prepare fruit as directed in the following chart below.
• Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
• Measure exact amount of prepared juice into 6 or 8 quart saucepot. (If necessary, add up to ½ cup water to get to exact amount of prepared juice needed.) Stir in lemon juice and water (if required) as indicated in chart.
• Measure exact amount of sugar into a separate bowl. (Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.)
• Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat; skim off any foam.
• Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring to gentle boil. Process jelly 5 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
• Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jelly in a cool, dry, dark place up to 1 year. Refrigerate open jelly up to 3 weeks.

Make sure to check out the SURE-JELL website for more tips, great recipes, and answers to many frequently asked questions. Stay tuned for some fun recipes I’ll be trying out too!

*Sample was received for post.