Surejell Herb Freezer Jelly Recipes

SURE.JELL FREEZER JAM OR JELLY REMAKE DIRECTIONS

Steps:

• PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
• 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 TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
• PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, 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 mixture for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin mixture.

SURE.JELL PEPPER FREEZER JELLY RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.
• 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. Jelly 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.

SURE.JELL® HERB FREEZER JELLY

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Add 3-1/2 cups boiling water to basil, parsley and lemon zest in large bowl; cover and let stand 15 minutes. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared infusion into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups infusion into large bowl. Add food coloring. Stir sugar into infusion. Let stand 10 minutes, stirring occasionally.
• Mix 3/4 cup water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to infusion mixture; stir 3 minutes 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. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES: STRAWBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.
• Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
• 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.

30 MINUTES TO HOMEMADE SURE.JELL® GRAPE FREEZER JELLY

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes 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. Jelly 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.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blackberries thoroughly, one layer at a time. Sieve half the blackberries to remove seeds, if desired. Measure exactly 4 cups prepared fruit into large bowl.
• Mix sugar and pectin in medium saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add to prepared fruit; stir 1 min. or until blended.
• 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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY

Steps:

• Rinse clean plastic containers and lids in boiling water. Dry thoroughly.
• Measure exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice 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. Jelly 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.

30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY-RHUBARB 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 cup strawberries into large bowl. Cut rhubarb into 2-inch pieces. Finely chop or grind fruit. Measure exactly 1 cup rhubarb. Add to strawberries; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 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.