Tips for Successful Jams & Jellies
- Use firm ripe fruit for the best flavor and results.
- Buy new jar lids for tight-fitting seals.
- Always thoroughly wash and sanitize jars before use.
- Use only the SURE-JELL Pectin product specified in recipe to ensure a proper set.
- Pectin products are not interchangeable.
- Do not reduce the sugar in recipe since that will result in set failures.
- We recommend using Domino or C&H Pure Cane Sugar.
Supplies Needed to make Jam or Jelly
- Dry Measuring Cup
- Liquid Measuring Cup
- 2 Large Bowls
- Large Saucepan
- Ladle
- Jars (If making freezer jam, use freezer-safe jars)
- Lids
- Seals
FAQ
- How to Make Jam and Jelly
- What to do if your Jam or Jelly Does Not Set - Occasionally, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
- Remake Directions
Altitude Chart
- At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
