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Jan 30, 2024 · Mash the fruit, mix in lemon juice, pectin (the Sure-Jell), and butter. Get it boiling, then throw in the sugar and let it bubble again for a minute while you keep stirring. Then just take it off the heat, skim off the foam, and add it into jars. And just so you know, a tablespoon of this jam is about 61 calories.
- Dessert
- Easy Homemade Jam Recipe
- The Freezer Jam Recipe I Use
- Ingredients For Peach Jam Recipe
- Peach Jam Preparation
- Other Fruit & Sugar Options For Jam Recipes
- Recommended Jam Freezer Jars
The key to making wonderful homemade jam or jelly is using Sure Jell Fruit Pectin. Each packet added to 2 – 3 cups of finely chopped fruit fills 6 small jars. I prefer the freezer recipe because I can store my homemade jam in the freezer until I am ready to serve it. Back in the days of cooking with my grandmother, we used the cooked recipe that is...
Recently, I made peach jam, therefore those are the pictures I will use in this article. However, you can use peaches, strawberries, apricots, blueberries, cherries, grapes, pears, plums, or raspberries. The amount of fruit and sugar does vary for each fruit. Check the list below for quantities needed for anything other than peaches.
2¼ Cups Chopped Peaches2 Tbsp Lemon Juice5 Cups of Sugar1 Box Sure Jell Fruit PectinRinse clean freezer canning jars with boiling waterFinely chop 6-8 peaches (depends of size of peaches. You need 2¼ cups chopped peaches) – If you use a potato masher, or food processor set pulse to chop, not pureeStir Lemon Juice into FruitStir Sugar into prepared FruitApricot– 2½ cups chopped apricots & 5½ cups sugar Blackberry– 3 cups crushed blackberries & 5¼ cups sugar Blueberry– 3 cups chopped blueberries & 5¼ cups sugar Cherry– 2 cups finely chopped cherries & 4 cups sugar Mango– 3 cups mashed mango & 5 cups sugar Red Raspberry– 3 cups crushed raspberries & 5¼ cups sugar Strawberry– 2 cups crushed strawberr...
I prefer the Ball brand of jelly jars. That choice may have more to do with longevity of experience. It is the only freezer jar I have ever used. However, I can tell you that I have never had any problems with the Ball jars and I love the quilted appearance of the jars. Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12Check Price Ori...
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- Recipe Roundup
- Raspberry Blackberry Freezer Jam. Bring bright, fruity flavors to your day with this berry delightful raspberry blackberry freezer jam! It’s a luscious blend of ripe raspberries and juicy blackberries mixed with Sure-Jell.
- Red Pepper Jelly. Are you craving for sugar, spice, and everything nice? You need a jar of this tantalizingly sweet and spicy red pepper jelly! This fiery jam boasts a mix of red bell pepper, green bell pepper, and jalapeño pepper.
- Freezer Strawberry Jam. Nothing beats the sun-kissed sweet, tart flavors of fresh, ripe strawberries. And this freezer jam captures the essence of summer in a jar.
- Mulberry Jam. Make jam a gourmet experience with this mulberry jam recipe! It’s a symphony of rich, dark flavors with a subtle sweetness. With its deep, earthy hue and chunky jelly consistency, you’ll crave a spoonful.
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.
Sep 20, 2024 · Here’s a simple Sure-Jell grape jelly recipe that’s ideal for beginners or seasoned canners alike! This post may contain affiliate links. Please read my disclosure policy. Jump to Recipe What You’ll Need: Ingredients: 5 cups grape juice (homemade or store-bought 100% grape juice) 1 box Sure-Jell fruit pectin; 7 cups granulated sugar
Juice ripe pears and combine the liquid with Sure-Jell pectin in a large pot. Add a pinch of cinnamon and clove for flavor. Bring to a boil, add sugar, and boil for 1 minute. Pour the hot jelly into sterilized jars, seal tightly, and process in a boiling water bath to seal in the flavors and nutritional benefits. 40.
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Combine fruit pulp and water in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat.
