Home
About Kraft  | Shop Kraft | Contact Us
 Search Kraft:
Recipe Search      
Search by meal occasion:
and recipe type:
Enter ingredients or recipe title:


Select occassion:
Timing:
Kids:
Healthy Living:






OR
Search by meal occasion:
and recipe type:
Select occassion:
Timing:
Kids:
Healthy Living:






  • Bring boiling-water canner, half-fill with water, to simmer.

  • Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

  • Prepare fruit as directed in the following chart below. For berries, crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.

  • Measure exact amount of prepared fruit (or juice) into a 6 - 8 quart saucepot. Stir in lemon juice and water (if required) as indicated in the chart.

  • Measure exact amount of sugar into a separate bowl. (Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies.)

  • Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into fruit or juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, if desired.

  • Bring mixture to full rolling boil. (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

  • Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat, Skim off any foam.

  • Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring to gentle boil. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

  • Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.

Cooked Jam Recipes

Fruit to Buy (Fully Ripe)

How to Prepare Fruit

Ingredients

Makes (About)

Apricot
3 ½ lbs. apricots
2 lemons
(May take 2 weeks to set)

Discard pits (do not peel) and finely chop apricots.

5 cups finely chopped apricots.
¼ cup fresh lemon juice.
7 cups sugar.

9 cups

Blackberry,
Boysenberry,
Dewberry,
Loganberry,
Red or Black Raspberry
or Youngberry

4 pt. berries

Crush berries. Sieve ½ of the pulp to remove some seeds if desired.

5 cups crushed berries.
7 cups sugar.

9 cups

Black Raspberry
4 pt. black raspberries

Crush black raspberries. Sieve ½ of pulp to remove some seeds, if desired.

5 cups crushed black raspberries.
6 ½ cups sugar.

8 cups

Blueberry
3 pt. blueberries

Discard stems and crush blueberries.

4 cups crushed blueberries.
4 cups sugar.

6 cups

Cherry (sour)
3 lbs. sour cherries

Discard stems, pit and finely chop cherries.

4 cups finely chopped cherries.
4 3/4 cups sugar.

6 cups

Hot Pepper Relish
2 medium green peppers
3 medium red peppers
10 large jalapeño peppers

Protect hands with rubber gloves while preparing jalapeño peppers. Stem and halve all peppers; discard seeds. Finely chop peppers.

4 cups prepared peppers.
1 cup cider vinegar.
5 cups sugar.

6 cups

Orange Marmalade
4 oranges
2 lemons
(May take 2 weeks to set)

Remove only colored part of peel from oranges and lemons with vegetable peeler; chop and set aside. Peel and discard white part of peel from fruit. Chop fruit, reserving juice; set aside. Place peels, 2 ½ cups water and 1/8 teaspoon baking soda in saucepan. Bring to boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Add fruit and juice; simmer 10 minutes

4 cups cooked fruit.
5 1/2 cups sugar.

7 cups

Peach
3 lbs. peaches
1 lemon

Peel, pit and finely chop peaches.

4 cups finely chopped peaches.
2 Tbsp. fresh lemon juice.
5 ½ cups sugar.

7 cups

Pear
3 lbs. pear
1 lemon

Peel, pit and finely chop pears

4 cups finely chopped pears.
2 Tbsp. fresh lemon juice.
5 cups sugar.

6 cups

Plum
4 lbs. plums

Discard pits (do not peel) and finely chop plums. Place plums and ½ cup water in saucepan. Bring to boil. Reduce heat; cover and simmer 5 minutes.

6 cups cooked plums.
8 cups sugar.

10 cups

Strawberry
4 pt. strawberries

Discard stems and crush strawberries.

5 cups crushed strawberries.
7 cups sugar.

8 cups

Triple berry
3 pt. strawberries
1 ½ pt. raspberries
1 pt. blackberries

Stem and crush strawberries. Crush raspberries. Crush blackberries.

2 ½ cups crushed strawberries.
1 ½ cups crushed raspberries.
1 cup crushed blackberries.
7 cups sugar.

8 cups