Remake Directions For Surejell Freezer Jam Or Jelly Food

REMAKE DIRECTIONS FOR JAM OR JELLY

Steps:

• How To Measure Precisely:
• To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
• CERTO Remake Directions for Cooked Jam or Jelly:.
• PREPARE JARS:.
• Boil a jar on rack in large pot filled with water 10 minutes.
• Place a flat lid in saucepan with water. Bring to boil.
• Remove from heat.
• Let jar and lid stand in hot water until ready to fill with Trial Batch.
• Drain well before filling.
• Repeat this procedure with jars needed for remainder of batch.
• PREPARE TRIAL BATCH:.
• 1 cup your jam or jelly
• 3 tablespoons sugar.
• 1 1/2 teaspoons fresh lemon juice.
• 1 1/2 teaspoons CERTO Fruit Pectin
• Measure jam or jelly into small (1-quart) saucepan.
• Bring mixture to full rolling boil(a boil that doesn't stop bubbling when stirred). Prepare remainder of batch.
• Do not try to remake more than 8 cups of jam or jelly at one time.
• If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly.
• MEASURING:.
• For convenience in measuring larger amounts of sugar, lemon juice and CERTO:.
• 3 teaspoons = 1 tablespoon.
• 8 tablespoons = 1/2 cup.
• 16 tablespoons = 1 cup.
• REMEMBER:
• If your jam or jelly still doesn't set, you can always use it as a garnish or sauce.

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-KIWI FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups crushed strawberries into large bowl. Add chopped kiwi and sugar; mix lightly. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.