Sure Jell Instructions Pdf Food

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SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS



SURE.JELL Cooked Jam or Jelly Remake Directions image

Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Number Of Ingredients 4

1 box SURE-JELL Fruit Pectin
3/4 cup cold water
1 cup of your jam or jelly
2 Tbsp. sugar

Steps:

  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STRAWBERRY JAM



Strawberry Jam image

I can't really take credit for this recipe. It comes from the instruction sheet that is inside the Sure-Jell box, but it is a tried and true recipe. I love making my own jams and jellies and my family loves eating them.

Provided by Jellyqueen

Categories     Spreads

Time 45m

Yield 6 pints

Number Of Ingredients 4

2 quarts strawberries, cut and crushed to yield 5 cups crushed berries
7 cups sugar
1/2 teaspoon butter
1 (1 3/4 ounce) box pectin (SureJell brand preferred)

Steps:

  • Pour crushed berries into large boiler.
  • Measure sugar into seperate container and set aside.
  • Stir package of Sure-Jell into strawberries.
  • Add butter.
  • Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.
  • Stir constantly.
  • Stir in sugar, quickly.
  • Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Skim foam from top with metal spoon.
  • Ladle quickly into jars that have been cleaned and preheated.
  • Clean rims of jars with clean hot cloth.
  • Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.
  • Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.
  • Return jars to upright position and let cool completely before storing.

Nutrition Facts : Calories 997.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 23.8, Carbohydrate 256.4, Fiber 4.8, Sugar 242.8, Protein 1.4

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