22 Delicious Sure Jell Recipes for Every Occasion

Unleash your inner chef with our roundup of 22 Delicious Sure Jell Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got you covered. These recipes are sure to inspire and delight, making every meal a special one. Dive in and discover your next kitchen masterpiece!

Strawberry Sure Jell Jam

Craving something sweet and homemade? I remember the first time I made Strawberry Sure Jell Jam; the kitchen filled with the most incredible berry aroma, and I knew I was onto something special. It’s a recipe that’s become a staple in my home, especially during strawberry season.

Ingredients

• For the jam:
  • 2 cups crushed strawberries
  • 4 cups granulated sugar
  • 1 box Sure-Jell fruit pectin
  • 3/4 cup water

Instructions

1. Wash and hull 2 pounds of fresh strawberries, then crush them to measure exactly 2 cups.
2. In a large bowl, mix the crushed strawberries with 4 cups of granulated sugar, stirring well to combine. Let this mixture stand for 10 minutes, stirring occasionally.
3. In a small saucepan, combine 1 box of Sure-Jell fruit pectin with 3/4 cup water. Bring to a boil over high heat, stirring constantly, and boil for 1 minute.
4. Pour the hot pectin mixture into the strawberry and sugar mixture, stirring constantly for 3 minutes or until the sugar is completely dissolved.
5. Ladle the jam into clean, hot jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
6. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed. Remove and let cool overnight.

Kickstart your mornings with this jam’s vibrant flavor and smooth texture, perfect on toast or swirled into yogurt. It’s also a fantastic gift, so don’t be surprised if friends start hinting for a jar!

Peach Sure Jell Preserves

Craving something sweet and homemade? Let me share my go-to recipe for Peach Sure Jell Preserves, a delightful treat that reminds me of summer mornings at my grandma’s house. It’s simpler than you think, and the result is absolutely worth it.

Ingredients

• For the peach mixture:
  • 4 cups peeled, pitted, and finely chopped peaches
  • 1/4 cup lemon juice
• For the sugar mixture:
  • 5 cups granulated sugar
  • 1 box (1.75 oz) Sure-Jell fruit pectin

Instructions

1. In a large bowl, combine the chopped peaches and lemon juice, stirring gently to mix.
2. Gradually add the sugar to the peach mixture, stirring until well combined. Let it stand for 10 minutes, stirring occasionally.
3. In a small saucepan, mix the Sure-Jell with 1/2 cup water. Bring to a boil over high heat, stirring constantly, and boil for 1 minute.
4. Pour the boiling pectin mixture into the peach mixture, stirring constantly for 3 minutes or until the sugar is completely dissolved.
5. Ladle the preserves into clean jars, leaving 1/2 inch headspace. Wipe the rims clean with a damp cloth.
6. Seal the jars with lids and rings, then process in a boiling water bath for 10 minutes to ensure preservation.
7. Remove the jars from the water bath and let them cool undisturbed for 24 hours. Check the seals before storing.

After making these preserves, you’ll notice the perfect balance of sweetness and tanginess, with chunks of peach that melt in your mouth. Try spreading it on warm toast or swirling it into yogurt for a quick, flavorful breakfast.

Blueberry Sure Jell Jelly

Finally, a recipe that brings back memories of summer mornings at my grandma’s house—Blueberry Sure Jell Jelly. It’s not just about the vibrant color or the sweet, tangy flavor; it’s about the joy of spreading homemade jelly on a warm piece of toast. Trust me, once you try making it yourself, there’s no going back to store-bought.

Ingredients

• For the jelly:
  • 4 cups crushed blueberries
  • 7 cups granulated sugar
  • 1 box Sure-Jell fruit pectin
  • 3/4 cup water

Instructions

1. Wash and crush 4 cups of blueberries, ensuring you measure them after crushing for accuracy.
2. In a large pot, mix the crushed blueberries with 7 cups of granulated sugar. Let it sit for 10 minutes to draw out the juices—this is key for a flavorful jelly.
3. Dissolve 1 box of Sure-Jell fruit pectin in 3/4 cup of water in a small saucepan over low heat, stirring constantly until fully dissolved.
4. Pour the dissolved pectin into the blueberry mixture and stir well to combine.
5. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent burning.
6. Once boiling, let it cook for exactly 1 minute, then remove from heat. Skim off any foam with a spoon for a clearer jelly.
7. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean before sealing with lids and rings.
8. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed and safe for storage.

With its perfect balance of sweetness and tartness, this Blueberry Sure Jell Jelly is a delight on biscuits, pancakes, or even as a glaze for meats. The smooth, spreadable texture makes it a versatile addition to your pantry, and the vibrant purple hue is sure to brighten any meal.

Raspberry Sure Jell Jam

Goodness, there’s nothing quite like the smell of homemade jam wafting through the kitchen, especially when it’s made with fresh raspberries. I remember the first time I tried making Raspberry Sure Jell Jam; it was a game-changer for my morning toast routine. Now, it’s a staple in my pantry, and I’m excited to share how you can make your own.

Ingredients

• For the jam:
• 4 cups crushed raspberries
• 7 cups granulated sugar
• 1 box Sure-Jell fruit pectin
• 1/2 tsp butter
• For the canning process:
• 8 half-pint canning jars with lids and bands
• Large pot for boiling water

Instructions

1. Wash the raspberries gently under cold water and let them drain.
2. Crush the raspberries one layer at a time using a potato masher or fork until you have 4 cups.
3. In a large pot, mix the crushed raspberries and Sure-Jell. Add the butter to reduce foaming.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly.
5. Quickly stir in the sugar and return to a full rolling boil for exactly 1 minute, stirring constantly.
6. Remove from heat and skim off any foam with a spoon.
7. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
8. Wipe the jar rims with a clean, damp cloth and secure the lids and bands.
9. Process the jars in a boiling water bath for 10 minutes to seal.
10. Remove the jars and let them cool undisturbed for 24 hours.

So, there you have it—a jar of Raspberry Sure Jell Jam that’s bursting with flavor and has the perfect spreadable consistency. It’s fantastic on toast, but have you tried swirling it into yogurt or topping your cheesecake with it? Trust me, it’s a game-changer.

Blackberry Sure Jell Preserves

Many summers ago, I stumbled upon the joy of making preserves when my blackberry bush overflowed with fruit. Now, it’s a tradition I look forward to every year, and this Blackberry Sure Jell Preserves recipe is my go-to for capturing the essence of summer in a jar.

Ingredients

• For the preserves:
• 4 cups crushed blackberries
• 7 cups granulated sugar
• 1 package (1.75 oz) Sure-Jell fruit pectin
• 1/2 teaspoon butter
• 1 cup water

Instructions

1. Wash and crush 4 cups of blackberries, ensuring you measure them after crushing for accuracy.
2. In a large pot, mix the crushed blackberries with 1/2 teaspoon of butter to reduce foaming during cooking.
3. Stir in 1 package of Sure-Jell fruit pectin and 1 cup of water into the blackberry mixture.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
5. Once boiling, quickly add 7 cups of sugar, stirring until completely dissolved.
6. Return the mixture to a full rolling boil and boil exactly for 1 minute, then remove from heat.
7. Skim off any foam with a spoon for a clearer preserve.
8. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace, and seal with lids.
9. Process the jars in a boiling water bath for 10 minutes to ensure preservation.
10. Remove the jars and let them cool undisturbed for 24 hours to set properly.

Out of the jar, these preserves boast a vibrant color and a perfect balance of sweetness and tartness. Spread them on toast, swirl into yogurt, or gift a jar to bring a taste of summer to someone’s day.

Apple Sure Jell Butter

Over the years, I’ve found that making fruit butters is one of the most rewarding ways to preserve the bounty of the season. There’s something incredibly satisfying about transforming a pile of apples into a smooth, spiced butter that captures the essence of fall. This Apple Sure Jell Butter recipe is a staple in my kitchen, especially when I’m looking for a foolproof way to enjoy apples all year round.

Ingredients

• For the apple puree:
  • 4 pounds of apples, peeled, cored, and chopped
  • 1 cup of water
• For the butter:
  • 4 cups of apple puree
  • 1 package (1.75 oz) Sure Jell Fruit Pectin
  • 1/2 teaspoon of butter
  • 4 cups of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg

Instructions

1. In a large pot, combine the chopped apples and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes, or until the apples are soft.
2. Remove from heat and use a potato masher or immersion blender to puree the apples until smooth. Measure out 4 cups of puree for the butter.
3. In a clean large pot, mix the apple puree, Sure Jell, and butter. Bring to a full rolling boil over high heat, stirring constantly.
4. Quickly stir in the sugar, cinnamon, and nutmeg. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
5. Skim off any foam with a spoon. Ladle the hot butter into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, place the lids on, and screw the bands on until fingertip-tight.
6. Process the jars in a boiling water canner for 10 minutes. Remove the jars and let them cool undisturbed for 24 hours.

Rich with the warmth of cinnamon and nutmeg, this Apple Sure Jell Butter has a velvety texture that’s perfect on toast, swirled into yogurt, or even as a glaze for roasted meats. The balance of sweetness and spice makes it a versatile addition to your pantry.

Cherry Sure Jell Jam

Waking up to the sweet aroma of homemade jam simmering on the stove is one of my favorite summer memories. Today, I’m sharing my go-to recipe for Cherry Sure Jell Jam, a delightful spread that’s as fun to make as it is to eat, especially when cherries are in season.

Ingredients

• For the jam:
  • 4 cups crushed cherries
  • 7 cups granulated sugar
  • 1 box Sure-Jell fruit pectin
  • 1/2 tsp butter
• For the jars:
  • 8 half-pint canning jars with lids and bands

Instructions

1. Prepare your canning jars by washing them in hot soapy water and keeping them warm until ready to use.
2. In a large pot, combine crushed cherries and butter to prevent foaming.
3. Gradually stir in the Sure-Jell pectin until fully dissolved.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly.
5. Add the sugar all at once, stirring to dissolve, and return to a full rolling boil for exactly 1 minute, then remove from heat.
6. Skim off any foam with a spoon for a clearer jam.
7. Quickly ladle the hot jam into the prepared jars, leaving 1/4 inch headspace.
8. Wipe the rims clean, place the lids on, and screw the bands until fingertip tight.
9. Process the jars in a boiling water bath for 10 minutes to seal.
10. Remove the jars and let them cool undisturbed for 24 hours before checking the seals.

This Cherry Sure Jell Jam sets up beautifully with a vibrant color and a balance of sweetness and tartness that’s irresistible. Try spreading it on warm biscuits or swirling it into yogurt for a quick, flavorful treat.

Grape Sure Jell Jelly

Very few things bring back childhood memories like the smell of homemade jelly wafting through the kitchen. I remember my grandmother’s hands, stained purple from grape juice, as she meticulously stirred the pot, ensuring the perfect consistency. Today, I’m sharing my take on her classic Grape Sure Jell Jelly, a recipe that’s as simple as it is nostalgic.

Ingredients

• For the jelly:
• 3 cups grape juice
• 1 package (1.75 oz) Sure-Jell fruit pectin
• 4.5 cups granulated sugar

Instructions

1. Sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
2. In a large pot, combine the grape juice and Sure-Jell. Bring to a full rolling boil over high heat, stirring constantly.
3. Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
4. Remove from heat and skim off any foam with a spoon. This ensures your jelly is clear and beautiful.
5. Ladle the hot jelly into the prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth to ensure a good seal.
6. Process the jars in a boiling water bath for 10 minutes. Remove and let cool on a towel overnight. You’ll hear the satisfying pop of the lids sealing.

Absolutely divine on toast or swirled into yogurt, this jelly has a smooth texture and a vibrant grape flavor that’s both sweet and slightly tart. Try layering it with peanut butter in a sandwich for a gourmet twist on the classic PB&J.

Apricot Sure Jell Preserves

Craving something sweet yet tangy to brighten up your mornings? I recently stumbled upon this Apricot Sure Jell Preserves recipe during a lazy Sunday brunch experiment, and it’s been a game-changer for my toast game ever since. The balance of sweetness from the apricots and the slight tartness is just perfection.

Ingredients

• For the preserves:
  • 4 cups finely chopped fresh apricots
  • 1 package (1.75 oz) Sure-Jell fruit pectin
  • 5 cups granulated sugar, measured into separate bowl
  • 1/2 tsp unsalted butter

Instructions

1. Wash and finely chop the apricots, ensuring you remove the pits. The smaller pieces help the preserves set better.
2. In a large pot, combine the chopped apricots and Sure-Jell pectin. Stir in the butter to reduce foaming.
3. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
4. Once boiling, quickly stir in the sugar all at once. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a spoon for a clearer preserve.
6. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean before sealing.
7. Process the jars in a boiling water bath for 10 minutes to ensure preservation. Tip: Always check the seal after cooling; lids should not flex up and down when pressed.

Fresh out of the jar, these preserves have a vibrant, glossy look and a texture that’s perfectly spreadable. The flavor? A delightful apricot punch that pairs wonderfully with creamy brie on a cracker or swirled into your morning yogurt for a sweet start.

Plum Sure Jell Jam

Kind of like how summer slips away before you know it, the perfect plum jam can seem just out of reach—until now. I remember my first attempt at jam-making; let’s just say it was more ‘plum sauce’ than jam. But after years of tweaking, this Plum Sure Jell Jam recipe is my foolproof way to capture summer’s sweetness in a jar.

Ingredients

• For the jam:
• 4 cups chopped plums (about 2 pounds)
• 1 package (1.75 oz) Sure-Jell fruit pectin
• 5 cups granulated sugar, measured into a separate bowl
• 1/2 teaspoon butter (to reduce foaming)
• For canning:
• 8 half-pint canning jars with lids and bands
• Large pot for boiling water bath

Instructions

1. Wash and chop the plums, leaving the skins on for color and texture.
2. In a large pot, combine the plums and pectin. Stir in the butter to minimize foaming.
3. Bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Once boiling, quickly stir in the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a spoon.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
7. Wipe the rims clean, then place the lids and bands on the jars, tightening only until fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes to seal.
9. After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing.
10. Cool the jars on a towel for 12-24 hours. Check the seals before storing.

Now, this jam sets up beautifully with a glossy finish and a balance of sweet and tart that’s just right. Try it swirled into yogurt or as a surprising glaze for grilled chicken—trust me, it’s a game-changer.

Orange Marmalade with Sure Jell

Growing up, the smell of citrus always reminded me of my grandmother’s kitchen, especially when she was making her famous orange marmalade. Today, I’m sharing my take on this classic, using Sure Jell to ensure it sets perfectly every time. It’s a recipe that’s close to my heart, and I hope it brings a bit of sunshine to your table too.

Ingredients

• For the marmalade:
• 4 cups finely chopped oranges (including peel)
• 1 1/2 cups water
• 1 package Sure Jell fruit pectin
• 5 1/2 cups sugar
• For the canning process:
• 6 half-pint canning jars with lids and bands

Instructions

1. Prepare your canning jars by washing them in hot, soapy water and keeping them warm until ready to use. This prevents them from breaking when filled with hot marmalade.
2. In a large pot, combine the chopped oranges and water. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes, stirring occasionally.
3. Add the Sure Jell to the orange mixture, stirring until completely dissolved. This is crucial for the marmalade to set properly.
4. Gradually add the sugar, stirring constantly to prevent burning. Bring the mixture to a full rolling boil that cannot be stirred down, and boil for exactly 1 minute.
5. Remove from heat and skim off any foam with a spoon. This ensures your marmalade is clear and beautiful.
6. Ladle the hot marmalade into the prepared jars, leaving 1/4 inch of headspace. Wipe the rims clean, then place the lids and bands on, tightening just until fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes to seal. After processing, remove the jars and let them cool undisturbed for 24 hours.

Rich in flavor with a perfect balance of sweet and bitter, this orange marmalade is a delight on toast, but don’t stop there—try swirling it into yogurt or using it as a glaze for chicken to add a bright, citrusy note.

Pineapple Sure Jell Jam

Nothing brings back summer memories like the sweet, tangy taste of homemade pineapple jam. I remember my grandmother spreading it over warm toast, the jam glistening under the morning sun. Today, I’m sharing my take on this classic, using Sure Jell to ensure it sets perfectly every time.

Ingredients

• For the jam:
  • 4 cups crushed pineapple (fresh or canned)
  • 1 package Sure Jell fruit pectin
  • 5 cups granulated sugar
  • 1/2 tsp butter (to reduce foaming)

Instructions

1. Prepare your canning jars and lids by washing them in hot, soapy water and keeping them warm until ready to use.
2. In a large pot, combine the crushed pineapple and butter. Heat over medium heat until the mixture reaches a full rolling boil that cannot be stirred down.
3. Add the Sure Jell fruit pectin, stirring constantly to dissolve completely. Return the mixture to a full rolling boil.
4. Gradually add the sugar, stirring continuously to prevent burning. Once all the sugar is added, return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
5. Remove the pot from heat and skim off any foam with a spoon. Let the jam sit for a minute to allow the fruit to distribute evenly.
6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace. Wipe the rims clean, then secure the lids and bands.
7. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.

The texture of this Pineapple Sure Jell Jam is luxuriously smooth with little bursts of pineapple flavor. It’s perfect on toast, but try swirling it into yogurt or as a glaze for grilled chicken for a sweet and savory twist.

Mixed Berry Sure Jell Preserves

Whenever summer rolls around, I find myself drowning in berries—strawberries, raspberries, blueberries, you name it. That’s when I turn to making Mixed Berry Sure Jell Preserves, a sweet and tangy concoction that captures the essence of summer in a jar. It’s my go-to recipe for using up those extra berries, and trust me, it’s easier than you think.

Ingredients

• For the berry mixture:
  • 4 cups mixed berries (strawberries, raspberries, blueberries), crushed
  • 1/4 cup lemon juice
• For the sugar mixture:
  • 5 cups granulated sugar
  • 1 box Sure Jell fruit pectin

Instructions

1. In a large pot, combine the crushed mixed berries and lemon juice. Stir well to mix.
2. Gradually stir in the Sure Jell fruit pectin until fully dissolved. This ensures your preserves will set properly.
3. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent burning.
4. Once boiling, quickly add the granulated sugar, stirring vigorously to dissolve. This step is crucial for achieving the right consistency.
5. Return the mixture to a full rolling boil and let it boil for exactly 1 minute. Timing is key here to prevent overcooking.
6. Remove from heat and skim off any foam with a spoon for a clearer preserve.
7. Ladle the hot preserves into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean before sealing to ensure a proper seal.
8. Process the jars in a boiling water bath for 10 minutes to preserve them. This step is essential for shelf stability.

Rich in flavor and bursting with berry goodness, these preserves have a perfect balance of sweetness and tartness. Spread them on toast, swirl into yogurt, or even use as a filling for thumbprint cookies for a delightful treat.

Peach Mango Sure Jell Jam

Kicking off the summer with a bang, I stumbled upon this Peach Mango Sure Jell Jam recipe during a late-night Pinterest scroll. It reminded me of my grandma’s kitchen, where the air was always thick with the sweet smell of jam bubbling on the stove. This recipe is my little nod to those memories, with a tropical twist that’s perfect for toast, yogurt, or even as a glaze for grilled chicken.

Ingredients

• For the fruit mixture:
  • 4 cups peeled, pitted, and chopped peaches
  • 2 cups peeled, pitted, and chopped mangoes
  • 1/4 cup lemon juice
• For the sugar and pectin mixture:
  • 5 cups granulated sugar
  • 1 box (1.75 oz) Sure-Jell fruit pectin

Instructions

1. In a large pot, combine the peaches, mangoes, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the fruits are softened.
2. Gradually stir in the sugar and Sure-Jell pectin. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Boil exactly 1 minute, then remove from heat. Skim off any foam with a spoon for a clearer jam.
4. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
5. Process the jars in a boiling water bath for 10 minutes to ensure they’re properly sealed. Remove and let cool overnight.

Zesty and vibrant, this jam strikes the perfect balance between sweet peaches and tangy mangoes. Spread it on warm biscuits for a comforting breakfast, or swirl it into vanilla ice cream for an easy dessert that screams summer.

Strawberry Rhubarb Sure Jell Preserves

Can you believe it’s already strawberry season? Every year, I find myself eagerly awaiting the perfect blend of sweet and tart that only strawberry rhubarb preserves can offer. This year, I decided to try my hand at making Strawberry Rhubarb Sure Jell Preserves, and let me tell you, the results were nothing short of magical.

Ingredients

• For the preserves:
  • 4 cups crushed strawberries
  • 2 cups chopped rhubarb
  • 6 1/2 cups sugar, divided
  • 1 box Sure-Jell fruit pectin
  • 1/2 teaspoon butter
  • 1 cup water

Instructions

1. In a large bowl, mix the crushed strawberries, chopped rhubarb, and 1 1/2 cups of sugar. Let this mixture stand for 10 minutes to draw out the juices.
2. In a small saucepan, combine the Sure-Jell pectin and water. Bring to a boil over high heat, stirring constantly for 1 minute until the pectin is fully dissolved.
3. Add the pectin mixture to the fruit mixture along with the butter (to reduce foaming) and the remaining 5 cups of sugar. Stir until the sugar is completely dissolved.
4. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
5. Once boiling, continue to boil for exactly 1 minute, then remove from heat.
6. Skim off any foam with a spoon, then ladle the hot preserves into sterilized jars, leaving 1/4 inch headspace.
7. Process the jars in a boiling water bath for 10 minutes to seal. Remove and let cool overnight.

Enjoy the vibrant color and the perfect balance of sweetness and tartness in these preserves. They’re fantastic on toast, swirled into yogurt, or even as a glaze for meats.

Black Currant Sure Jell Jelly

Every summer, I find myself drawn back to the simplicity and joy of making homemade jelly, especially when black currants are in season. There’s something magical about transforming these tart little berries into a sweet, spreadable delight that captures the essence of summer in every jar.

Ingredients

• For the jelly:
  • 4 cups black currant juice (about 2 quarts of black currants)
  • 7 cups granulated sugar
  • 1 pouch (1.75 oz) Sure-Jell fruit pectin
• For preparing jars:
  • 8 half-pint canning jars with lids and bands
  • Large pot for boiling water

Instructions

1. Wash the black currants thoroughly under cold running water, removing any stems or leaves.
2. In a large pot, crush the black currants with a potato masher to release their juices.
3. Add just enough water to cover the berries, about 1 cup, and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes, stirring occasionally.
4. Strain the mixture through a cheesecloth-lined sieve into a large bowl, pressing gently to extract all the juice. Discard the solids.
5. Measure exactly 4 cups of the black currant juice into a large pot. Stir in the Sure-Jell pectin until dissolved.
6. Bring the mixture to a full rolling boil over high heat, stirring constantly.
7. Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
8. Skim off any foam with a spoon. Then, ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace.
9. Wipe the jar rims with a damp cloth, place the lids on, and screw the bands on until fingertip-tight.
10. Process the jars in a boiling water canner for 10 minutes. Remove and let cool undisturbed for 24 hours.

Kickstart your mornings with this black currant jelly slathered on warm toast, or get creative by swirling it into yogurt or oatmeal. Its vibrant flavor and smooth texture make it a versatile addition to your pantry, promising a taste of summer all year round.

Fig Sure Jell Preserves

How many times have I found myself staring at a basket of fresh figs, wondering how to preserve their sweet, jammy goodness? Too many to count! That’s why I’m sharing my go-to Fig Sure Jell Preserves recipe—it’s a foolproof way to savor summer’s bounty all year round.

Ingredients

• For the preserves:
  • 4 cups finely chopped fresh figs
  • 1/2 cup water
  • 1 package (1.75 oz) Sure-Jell Fruit Pectin
  • 5 1/2 cups granulated sugar, measured into a separate bowl
  • 1/2 tsp butter (to reduce foaming)

Instructions

1. Wash and finely chop the figs, ensuring you have exactly 4 cups.
2. In a large pot, combine the chopped figs and water. Bring to a boil over medium-high heat, stirring occasionally.
3. Once boiling, reduce heat to low and simmer for 10 minutes, stirring frequently to prevent sticking.
4. Add the Sure-Jell Fruit Pectin and butter to the pot, stirring until completely dissolved.
5. Return the mixture to a full rolling boil that cannot be stirred down, over high heat.
6. Immediately add the sugar all at once, stirring constantly to dissolve.
7. Bring the mixture back to a full rolling boil and boil exactly 1 minute, stirring continuously.
8. Remove from heat and skim off any foam with a spoon.
9. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
10. Process the jars in a boiling water bath for 10 minutes to ensure preservation.

Let these preserves cool to room temperature before storing. The texture is luxuriously thick, with chunks of fig that melt in your mouth. Try spreading it on warm toast with a dollop of mascarpone for a decadent breakfast treat.

Pear Sure Jell Jam

Zesty mornings call for something sweet and homemade, and that’s exactly why I fell in love with making Pear Sure Jell Jam. There’s something about the process of turning fresh pears into a spreadable delight that feels both rewarding and a bit magical. Plus, it’s a fantastic way to use up those extra pears that seem to multiply in the fruit bowl!

Ingredients

• For the jam:
  • 4 cups peeled, cored, and finely chopped pears
  • 1 package (1.75 oz) Sure-Jell fruit pectin
  • 1/2 teaspoon butter
  • 5 cups granulated sugar, measured into a separate bowl

Instructions

1. Prepare your canning jars by washing them in hot, soapy water and keeping them warm until ready to use. This ensures your jam sets properly and stays fresh longer.
2. In a large pot, combine the chopped pears, Sure-Jell pectin, and butter. Over medium-high heat, bring the mixture to a full rolling boil that can’t be stirred down, stirring constantly to prevent sticking.
3. Once boiling, quickly add the sugar all at once. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring continuously. This precise timing is crucial for the jam to set correctly.
4. Remove the pot from heat and skim off any foam with a spoon. This step isn’t just for looks; it helps ensure a clearer jam.
5. Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp cloth, then seal with lids and rings.
6. Process the jars in a boiling water canner for 10 minutes. After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing. This helps prevent siphoning.

Kickstart your breakfast with this Pear Sure Jell Jam slathered on warm toast or stirred into yogurt for a fruity twist. The jam boasts a smooth texture with just the right amount of sweetness, making it a versatile condiment for both sweet and savory dishes. Try it as a glaze for roasted meats or a filling for thumbprint cookies to really showcase its pear essence.

Spiced Apple Sure Jell Butter

Last fall, I found myself with an abundance of apples from a local orchard and decided to try my hand at making something a bit different from the usual pies and crisps. That’s how I stumbled upon this Spiced Apple Sure Jell Butter recipe, a delightful spread that’s perfect for toast, pancakes, or even as a glaze for meats. It’s become a staple in my kitchen during the cooler months.

Ingredients

• For the apple mixture:
  • 4 cups peeled, cored, and finely chopped apples
  • 1/2 cup water
• For the spiced syrup:
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
• For thickening:
  • 1 box (1.75 oz) Sure-Jell fruit pectin
  • 1/2 tsp butter

Instructions

1. In a large pot, combine the chopped apples and water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally, until the apples are soft.
2. While the apples are cooking, mix the granulated sugar, brown sugar, cinnamon, nutmeg, and cloves in a separate bowl to create the spiced syrup.
3. Once the apples are soft, mash them slightly with a potato masher for a chunkier texture or blend for a smoother butter.
4. Add the spiced syrup to the apples, stirring well to combine. Bring the mixture back to a full rolling boil that cannot be stirred down.
5. Stir in the Sure-Jell and butter, then return to a full boil for exactly 1 minute, stirring constantly.
6. Remove from heat and skim off any foam with a spoon. Let the mixture cool slightly before transferring to jars.

This Spiced Apple Sure Jell Butter has a rich, velvety texture with a perfect balance of sweetness and spice. Try swirling it into oatmeal or yogurt for a cozy breakfast treat.

Tomato Sure Jell Jam

Delightfully sweet with a hint of tang, this Tomato Sure Jell Jam recipe is a family favorite that I’ve tweaked over the years to perfection. It’s the perfect way to preserve those summer tomatoes, turning them into a spread that’s as versatile as it is delicious.

Ingredients

• For the jam:
  • 4 cups finely chopped tomatoes
  • 1 package (1.75 oz) Sure-Jell fruit pectin
  • 5 cups granulated sugar
  • 1/2 tsp butter

Instructions

1. Prepare your canning jars by washing them in hot, soapy water and then keeping them warm until ready to use. This prevents them from breaking when filled with hot jam.
2. In a large pot, combine the chopped tomatoes and Sure-Jell. Stir well to ensure the pectin is fully dissolved.
3. Add the butter to the pot to reduce foaming during cooking.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
5. Once boiling, add the sugar all at once, stirring vigorously to dissolve it completely.
6. Return the mixture to a full rolling boil and let it boil for exactly 1 minute, continuing to stir constantly.
7. Remove the pot from heat and skim off any foam with a spoon for a clearer jam.
8. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
9. Wipe the rims of the jars with a clean, damp cloth to remove any spills, then seal with lids and rings.
10. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.

So there you have it—a jam that’s not only bursting with flavor but also has the perfect spreadable consistency. Try it on toast, swirled into yogurt, or as a unique glaze for grilled meats.

Peach Vanilla Bean Sure Jell Preserves

Summer brings an abundance of peaches, and there’s nothing quite like capturing their sweet, juicy flavor in a jar of homemade preserves. I remember my grandmother’s kitchen filled with the aroma of peaches and vanilla, a scent that now brings me right back to those warm, sticky afternoons spent helping her can.

Ingredients

• For the peach mixture:
• 4 cups peeled, pitted, and finely chopped peaches
• 1/4 cup fresh lemon juice
• For the sugar mixture:
• 5 cups granulated sugar
• 1 (1.75 oz) package Sure-Jell fruit pectin
• For flavoring:
• 1 vanilla bean, split and seeds scraped

Instructions

1. In a large pot, combine the peaches and lemon juice. Let sit for 10 minutes to allow the flavors to meld.
2. Gradually stir in the sugar and Sure-Jell, ensuring there are no lumps. Tip: Use a wooden spoon for even mixing.
3. Add the vanilla bean seeds to the pot, reserving the pod for another use if desired.
4. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Tip: A rolling boil is when the bubbles don’t disappear when stirred.
5. Boil for exactly 1 minute, then remove from heat. Tip: Timing is crucial here to ensure the perfect set.
6. Skim off any foam with a spoon for clearer preserves.
7. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace.
8. Process the jars in a boiling water bath for 10 minutes to seal.

Every spoonful of these preserves is a burst of summer, with the vanilla adding a warm, aromatic depth. Try swirling a dollop into your morning yogurt or layering it in a vanilla bean cake for a peach-infused delight.

Strawberry Basil Sure Jell Jam

Unbelievably, the combination of strawberries and basil in a jam was something I stumbled upon during a late-night fridge raid. The sweet, tangy strawberries paired with the aromatic, slightly peppery basil created a jam that’s become a staple in my kitchen. It’s perfect for those who love a twist on classic flavors.

Ingredients

• For the jam:
• 4 cups crushed strawberries
• 1/4 cup finely chopped fresh basil
• 1 package (1.75 oz) Sure-Jell fruit pectin
• 7 cups granulated sugar
• 1/2 tsp butter

Instructions

1. Wash and hull the strawberries, then crush them one layer at a time until you have 4 cups.
2. In a large pot, mix the crushed strawberries, chopped basil, and Sure-Jell. Add the butter to reduce foaming.
3. Bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Quickly stir in the sugar until dissolved, then return to a full rolling boil for exactly 1 minute, stirring constantly.
5. Remove from heat and skim off any foam with a spoon.
6. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, then seal with lids and rings.
7. Process the jars in a boiling water bath for 10 minutes to ensure preservation.

Kickstart your mornings with this Strawberry Basil Sure Jell Jam spread over warm toast or stirred into yogurt. The jam sets beautifully with a vibrant color and a balance of sweetness and herbaceous notes that’s simply irresistible. For a creative twist, try it as a glaze for grilled chicken or pork.

Conclusion

Whether you’re a seasoned canner or trying Sure Jell for the first time, these 22 recipes offer something for every taste and occasion. From sweet jams to savory sauces, there’s no limit to the delicious creations you can whip up. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty treats too.