Homemade Jam or Jelly Recipe Using Sure Jell Fruit Pectin - Cooking for the Holidays (2024)

FAQs

How to use sure jell pectin? ›

Mix Sure-Jell Fruit Pectin in- to fruit. Bring to a hard boil over high heat, stirring constantly. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

Measure 1 tablespoon water and 1 ½ teaspoons powdered pectin for each cup of jelly or jam. Place in small saucepan and place over low heat, stirring, until the powdered pectin is dissolved. Add to the sugar and fruit mixture and stir until thoroughly blended (about 2 to 3 minutes). Pour into clean containers.

Put 5 cups of crushed strawberries into a large pot. Add one box of SURE JELL and 1 tsp of butter to the pot and bring to a rolling boil, stirring continually. Add 7 cups of sugar and bring back to a rolling boil. Boil for 1 minute, stirring continually.

Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small sauce pan. (Pectin may start out lumpy) Bring to boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally.

Special Precautions and Warnings

When taken by mouth: Pectin is commonly consumed in food amounts. It is possibly safe when used in larger amounts for up to one year. It's usually well-tolerated. Side effects might include diarrhea, gas, and stomachcramps.

- Overcooking is a problem that, it destroys the gelling capacity of the pectin.

Fruit pectin has been associated with potential side effects like gas, bloating, or abdominal discomfort. It could also affect digestion in some cases. Be careful about taking supplements and using commercially available pectin mixes, especially if you're allergic to certain high-pectin fruits like apples and oranges.

Pick the Perfect Pectin for the Job

If you want a jam that tastes like fruit, then use a pectin formulated for using less sugar. In my opinion, Ball's low-sugar pectin is the most convenient commercial pectin to use; it is found wherever canning supplies are sold and online.

Here's a simple rule of thumb: When using powdered pectin for cooked jam, add it to the strained juice or chopped fruit BEFORE heating. Next, bring the mixture to a full rolling boil (a boil that cannot be stirred down). THEN add the sugar.

When to add powdered pectin to jam? ›

Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be interchanged in a recipe. Be sure to follow the manufacturer's recipes and instructions.

Jellies are produced by extracting the juice from fruits and then adding sugar and lemon juice (or another acid), while pectin is added to help it solidify. Unlike jams, jellies are known for their heightened sweetness, which is achieved by cooking the fruit over low heat for an extended period.

For each quart of jam or jelly, mix ¼ cup of sugar, ½ cup of water, 2 tablespoons of bottled lemon juice, and 4 teaspoons of powdered pectin. Bring to a boil while stirring. Add jam or jelly and bring to a rolling boil over high heat, stirring constantly. Boil hard for ½ minute.

Boil the mixture hard for 1 minute. Remove jelly from the heat, skim, pour into hot containers, and seal. To remake without added pectin: Heat the jelly to a boil and boil for a few minutes.

Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit. Liquid and powder pectin cannot be interchanged in a recipe. Be sure to follow the manufacturer's recipes and instructions.

"Powdered pectin traditionally should be added to the fruit pre-boiling, while liquid pectin must be added to the hot liquid mixture near the end of boiling," she says, adding, "Liquid pectin also has a shorter shelf life." But they're not entirely different — both dried and liquid pectin are made from citrus peels, ...

Here's a simple rule of thumb: When using powdered pectin for cooked jam, add it to the strained juice or chopped fruit BEFORE heating. Next, bring the mixture to a full rolling boil (a boil that cannot be stirred down). THEN add the sugar. Bring to a boil again and boil for 1 minute.

If you want to thicken a soup or sauce that contains sugar, add about 1/8 teaspoon of high-methoxyl powdered pectin per cup of liquid, then boil it for about 30 seconds to activate. Use pectin sparingly. When used excessively, pectin causes the liquids it thickens to develop a high-gloss sheen and to set like gelatin.