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  • 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.

  • Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.

  • Measure exact amount of prepared juice into 6 or 8 quart saucepot. (If necessary, add up to ½ cup water to get to exact amount of prepared juice needed.) Stir in lemon juice and water (if required) as indicated in 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 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 jelly 5 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 jelly in a cool, dry, dark place up to 1 year. Refrigerate open jelly up to 3 weeks.

Cooked Jelly Recipes

Fruit to Buy (Fully Ripe)

How to Prepare Fruit

Ingredients

Makes (About)

Apple or Crabapple
5 lbs. apples

Discard stems and blossom ends. Cut apples into small pieces (do not peel or core). Place in a large saucepan; add 5 cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes. Crush cooked apples; cover and simmer 5 minutes, stirring occasionally.

7 cups prepared juice.
9 cups of sugar.

10 Cups

Blackberry, Boysenberry or Dewberry
5 pt. berries

Crush berries.

3 ¾ cups prepared juice.
4 ½ cups sugar.

5 Cups

Black Raspberry
7 pt. black raspberries

Crush black raspberries.

4 ½ cups prepared juice.
6 ½ cups sugar.

7 Cups

Cherry (sour)
3 ½ lbs. sour cherries

Discard stems, pit and finely chop cherries. Place in a saucepan; add ½ cup water. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

3 ½ cups prepared juice.
4 cups sugar.

5 Cups

Currant
10 pt. currants (about 7 lbs.)

Discard stems and crush currants. Place in a saucepan; add ½ cup water. Bring to boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally.

6 ½ cups prepared juice.
7 cups sugar.

9 Cups

Grape (concord)
3 1/2 lbs. concord grapes

Discard stems and crush grapes. Place in a saucepan; add 1 ½ cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes.

5 cups prepared juice.
7 cups sugar.

8 Cups

Mint
2 cups firmly packed mint leaves

Wash mint leaves; finely chop. Place in a large saucepan; add 4 ½ cups water. Bring to boil. Remove from heat; cover and let stand 10 minutes. Stir in a few drops of green food coloring.

4 cups prepared mint infusion.
5 cups sugar.

6 Cups

Plum
5 lbs. plums

Discard pits (do not peel) and finely chop plums. Place in a large saucepan; add 1 ½ cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring often.

5 ½ cups prepared juice.
6 ½ cups sugar.

9 Cups

Red Raspberry or Loganberry
5 pt. berries

Crush berries.

4 cups prepared juice.
5 ½ cups sugar.

6 Cups

Strawberry
6 pt. berries

Discard stems and crush strawberries.

3 ¾ cups prepared juice.
4 ½ cups sugar.

6 Cups