Sure Jell Recipes
Sure Jell Recipes
Table of Contents
Sure Jell Recipes
Discover the easiest and most delicious way to make homemade strawberry jam using Sure Jell Recipes. This step by step guide ensures a perfect batch every time, bursting with the natural sweetness of fresh strawberries.
Description
Homemade strawberry jam is a kitchen delight that captures the essence of fresh, ripe strawberries. This Sure Jell recipes is not only simple to follow but also delivers a jam with the perfect balance of sweetness and tang. Whether you’re a seasoned canner or a first time jammer, this Sure Jell Recipes ensures success every time. Packed with fresh fruit and natural pectin, this classic jam is ideal for spreading on toast, topping pancakes, or adding a sweet touch to desserts. Dive into the world of Sure Jell recipes and savor the taste of homemade goodness in every spoonful.
Ingredients
- 2 pounds fresh strawberries, hulled and mashed (approximately 5 cups mashed strawberries)
- 1 package Sure-Jell Fruit Pectin
- 7 cups granulated sugar
- ½ teaspoon unsalted butter (optional, to reduce foaming)
- 1 cup water (to dissolve pectin)
Instructions
1.Prepare the Strawberries: Wash and hull the strawberries. Cut them into small pieces. Using a potato masher or food processor, mash the strawberries until you achieve your desired consistency. For a smoother jam, blend the strawberries completely.
2.Sterilize the Jars: Wash your jars, lids, and bands in hot soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use.
3.Mix Pectin and Water: In a small saucepan, mix the Sure Jell pectin with 1 cup of water. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. emove from heat and set aside.
4.Cook the Jam: In a large, heavy bottomed pot, combine the mashed strawberries, prepared pectin, and butter (if using). Place the pot over medium high heat and bring the mixture to a rolling boil, stirring frequently. Gradually add the sugar, one cup at a time, stirring until fully dissolved. Return the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from heat and skim off any foam with a metal spoon.
5.Fill and Seal the Jars: Using a ladle and funnel, carefully fill the hot, sterilized jars with the hot jam, leaving ¼-inch headspace at the top. Wipe the jar rims clean and place the lids on top. Screw the bands on until fingertip tight.
6.Process the Jars: Place the filled jars in a boiling water bath canner, ensuring the jars are covered by at least 1 inch of water. Process the jars for 10 minutes (adjust for altitude if necessary). Carefully remove the jars and let them cool completely at room temperature. Check the seals by pressing the center of each lid. If it does not pop back, the jar is sealed.
Notes
- Use the freshest, ripest strawberries for the best flavor.
- You can substitute strawberries with other fruits like raspberries, blueberries, or peaches.
- Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening.
- If a jar doesn’t seal properly, refrigerate it and use it within a month.
- Adding butter helps reduce foaming, but it’s optional.
Sure Jell Recipes
Ingredients
- 2 pounds fresh strawberries hulled and mashed (approximately 5 cups mashed strawberries)
- 1 package Sure-Jell Fruit Pectin
- 7 cups granulated sugar
- ½ teaspoon unsalted butter optional, to reduce foaming
- 1 cup water to dissolve pectin
Instructions
- 1.Prepare the Strawberries: Wash and hull the strawberries. Cut them into small pieces. Using a potato masher or food processor, mash the strawberries until you achieve your desired consistency. For a smoother jam, blend the strawberries completely.
- 2.Sterilize the Jars: Wash your jars, lids, and bands in hot soapy water. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep the jars hot until ready to use.
- 3.Mix Pectin and Water: In a small saucepan, mix the Sure Jell pectin with 1 cup of water. Bring the mixture to a boil, stirring constantly, and boil for 1 minute. emove from heat and set aside.
- 4.Cook the Jam: In a large, heavy bottomed pot, combine the mashed strawberries, prepared pectin, and butter (if using). Place the pot over medium high heat and bring the mixture to a rolling boil, stirring frequently. Gradually add the sugar, one cup at a time, stirring until fully dissolved. Return the mixture to a rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from heat and skim off any foam with a metal spoon.
- 5.Fill and Seal the Jars: Using a ladle and funnel, carefully fill the hot, sterilized jars with the hot jam, leaving ¼-inch headspace at the top. Wipe the jar rims clean and place the lids on top. Screw the bands on until fingertip tight.
- 6.Process the Jars: Place the filled jars in a boiling water bath canner, ensuring the jars are covered by at least 1 inch of water. Process the jars for 10 minutes (adjust for altitude if necessary). Carefully remove the jars and let them cool completely at room temperature. Check the seals by pressing the center of each lid. If it does not pop back, the jar is sealed.
Notes
- Use the freshest, ripest strawberries for the best flavor.
- You can substitute strawberries with other fruits like raspberries, blueberries, or peaches.
- Store unopened jars in a cool, dark place for up to 1 year.
- Refrigerate after opening. If a jar doesn’t seal properly, refrigerate it and use it within a month.
- Adding butter helps reduce foaming, but it’s optional.
