Standard Jelly Recipe

4 cups prepared fruit
Sugar (About 1 cup per cup of juice)
1 package Sure-Jell pectin
2 to 3 Tablespoons lemon juice (amount varies with different fruit)


To prepare fruit, remove the stems and blossom ends from the fruit, also removing large seeds from drupes. Measure the fruit, place it in a pot, and barely cover it with water. Crush soft fruit. Heat and simmer; about 10 minutes for very soft fruits, 15 to 20 minutes for harder fruits. Mash the fruit, and strain it through a large sieve or colander to remove seeds and skins. Then strain the liquid through a jelly bag or cheesecloth, and squeeze the bag to extract more juice.
Pour the liquid into a clean pot, and add the pectin. Also add lemon juice to low-acid fruits. Bring the liquid to a rolling boil, then pour in the sugar all at once. Bring the liquid to a rolling boil again. Stir constantly, and boil for 1 to 5 minutes. When the liquid passes the jelly test, pour it into jars.

Jelly Test To test the liquid to see if it has gelled, scoop up a teaspoonful, and let it cool for a few seconds. Pour the liquid back into the pot. If the last few drops run together to form a sheet as they slide off the spoon, the jelly is ready to pour into jars. If the liquid pours off he spoon in a single stream, cook it for another minute and test again.



Standard Jam Recipe

4 cups prepared fruit
4 cups sugar (amount needed varies)
1 package Sure-Jell pectin
2 to 3 tablespoons lemon juice (amount needed varies with different fruit)


To prepare fruit, remove stems, blossom ends, and any hard seeds from the fruit. You may want to run the pulp through a food grinder or blender to chop up skins and firm flesh. Crush soft fruit. Measure the prepared pulp, and place it in a pot. Barely cover the fruit with water (to very juicy fruits, add just a bit of water).
Add the pectin (also add lemon juice if needed for low-acid fruits) before cooking the fruit. Bring the mixture to a rolling boil, stirring constantly. Add the sugar all at once. Bring to a rolling boil again. Stir and boil the mixture for 1 minute. Pour the jam into jars. Some jams take a few days to gel after cooking.