Surejell Strawberry Raspberry Jam Recipes

STRAWBERRY JALAPENO JAM

Steps:

• Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
• Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
• Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

CRAN-RASPBERRY JAM

Steps:

• Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RASPBERRY JALAPENO JAM

Steps:

• Prepare jars, lids, and canner.
• Wash raspberries making sure to remove stems and leaves. Prepare jalapeno peppers by washing and removing the seeds. Chop peppers into desired bites, I prefer very small pieces which have been finely chopped.
• In a heavy bottom saucepan (enamel Dutch oven) add raspberries, jalapeno peppers, and sugar.
• Bring the mixture to a full boil (roughly 5-10 mins), stirring continually to prevent the berries from scorching.
• Skim any excessive foam that forms. Don't kill yourself over this step! Simply remove as much of the foam as possible.
• Once the sugar has fully dissolved, allow the jam to cook an additional 5 minutes, stirring often.
• Ladle jam into clean, warm 1/2 pint mason jars leaving 1/4-inch headspace.
• Wipe rims with a clean damp cloth. Add warm rings and lids to jar - finger tight.
• Process the jars in a steam canner or boiling water bath canner. The processing time is based on the altitude in which you reside, see chart in the article.

HOW TO MAKE STRAWBERRY BLUEBERRY JAM RECIPE

Steps:

• Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
• Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
• Wash the strawberries, drain well and stem. Slice and measure until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
• Place the blueberries in another bowl and crush, leaving some whole berries.
• Add the 7 cups of sugar to a large pot.
• Measure 4 cups of the crushed strawberries and 4 cups of crushed blueberries and pour the fruit into the pot with the sugar.
• Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
• Stir to mix the sugar with the crushed berries.
• Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
• Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
• Remove the pot from heat and allow to settle for a few minutes.
• Skim off as much foam as possible with metal spoon and discard the foam.
• Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
• Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within 1/4 inch of the top. Wipe the jar rim and threads with a damp paper towel.
• Place a flat lid on top of the jar then screw a band on the jat just until finger tight. Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
• Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
• Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
• After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

SURE-JELL LESS SUGAR STRAWBERRY FREEZER JAM

Steps:

• Prepare and clean your jars. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between them.
• Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
• Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
• Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
• Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
• Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
• Let jars sit without lids until completely cooled.
• Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
• Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.

TRI-BERRY JAM

Steps:

• Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. , Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

PEAR STRAWBERRY JAM

Steps:

• Bring sugar, pears, sure-jell, and jello to a boil. Boil over medium heat for 10 minutes. Take off heat and add smashed berries. (I put on a rubber glove and smooshed them in my hands. Kinda fun!). Ladle...

SURE.JELL RED RASPBERRY JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands 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. Drain jars well before filling.
• Crush berries thoroughly, 1 layer at a time. (Strain half the pulp to remove seeds, if desired.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Combine 1/4 cup sugar and pectin. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 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 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

SURE.JELL STRAWBERRY-RASPBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands 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. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 3 cups prepared raspberries into saucepot with strawberries.
• Stir pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 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 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RHUBARB, STRAWBERRY, RASPBERRY JAM

Steps:

• Slice the strawberries and rhubarb if using fresh fruit. Set aside.
• Mash and cook raspberries till they're soft and juicy. Strain through several layers of cheesecloth. Twist into a ball and SQUEEZE to get all the juice. Scrape the outside to get all the pulp. You don't need clear juice since this is jam. Skip this step if you don't mind the seeds.
• Put the strawberries, rhubarb, raspberries or strained juice and sugar in at least a 5 qt pan. Add water if needed to prevent scorching.
• Bring to a gentle simmer and cook to 220F on a candy/jelly thermometer or test for jelly by putting a couple of tablespoons on a saucer and letting it cool. Stir frequently.
• Ladle into hot canning jars. Cover with hot lids and bands.
• Process in a water bath for 20 minutes.
• Remove and allow to cool. Listen for the "pops".