Sure Jell Recipes You’ll Love: Sweet and Savory Jam Ideas

Discover the best Sure-Jell recipes with our collection of sweet and savory jam ideas! Perfect for beginners and experts alike, these no-fail recipes make it easy to create delicious homemade jams, jellies and preserves your family will love.

1. Classic Strawberry Jam Recipe

Ingredients:

• 5 cups fresh strawberries (washed, hulled, and mashed)
• 7 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Your Jars:
   Wash your canning jars, lids, and rings in hot, soapy water. Sterilize the jars by boiling them for 10 minutes. Keep them warm until ready to use.
2. Prepare the Strawberries:
   Mash the strawberries with a potato masher or blender until you reach your desired consistency (chunky or smooth). Measure exactly 5 cups of mashed strawberries.
3. Mix Pectin and Fruit:
   In a large saucepan, combine the mashed strawberries and Sure-Jell. Add the butter if desired to minimize foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Once boiling, quickly stir in all the sugar. Return to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam with a spoon.
5. Fill Jars:
   Ladle the hot jam into prepared jars, leaving 1/4-inch headspace. Wipe jar rims clean with a damp cloth and secure the lids.
6. Process the Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove jars from the water bath and let them cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed). Store sealed jars in a cool, dark place for up to 1 year.

Enjoy your homemade strawberry jam on toast, biscuits, or as a topping for desserts! 🍓

2. Blueberry Lemon Jam Recipe

Ingredients:

• 4 cups fresh blueberries (washed)
• 4 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Sterilize your canning jars, lids, and rings in boiling water for 10 minutes. Keep the jars warm until ready to use.
2. Prepare Blueberries:
   Mash the blueberries with a potato masher or pulse in a blender until slightly chunky. Measure exactly 4 cups of mashed blueberries.
3. Mix Pectin and Fruit:
   In a large saucepan, combine the mashed blueberries, lemon juice, lemon zest, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once. Bring the mixture back to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. Wipe the rims with a damp cloth to ensure a good seal, then secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are completely submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Carefully remove the jars from the water bath and place them on a towel to cool. Allow them to sit undisturbed for 12–24 hours. Check the seals (the lids should not flex when pressed).

Enjoy this zesty blueberry lemon jam on toast, scones, or as a topping for yogurt or pancakes! 🍋🫐

3. Peach Jam Recipe

Ingredients:

• 4 cups ripe peaches (peeled, pitted, and finely chopped)
• 2 tbsp fresh lemon juice
• 4 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Wash and sterilize your canning jars, lids, and rings by boiling them for 10 minutes. Keep jars warm until ready to use.
2. Prepare Peaches:
   Peel and pit the peaches. Finely chop or mash them to your desired texture. Measure exactly 4 cups of prepared peaches.
3. Mix Pectin and Fruit:
   In a large pot, combine the peaches, lemon juice, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Add the sugar all at once and stir to combine. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Using a ladle, fill the hot, sterilized jars with the peach jam, leaving 1/4-inch headspace. Wipe the jar rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, making sure they are completely submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and let them cool undisturbed for 12–24 hours. Check the seals (lids should not flex when pressed).

This sweet and sunny peach jam is perfect for spreading on toast, biscuits, or even as a glaze for desserts! 🍑

4. Raspberry Jelly Recipe

Ingredients:

• 4 cups fresh raspberries (or frozen, thawed)
• 3 1/2 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/4 cup fresh lemon juice
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Wash and sterilize canning jars, lids, and rings by boiling them for 10 minutes. Keep jars warm until ready to use.
2. Extract Raspberry Juice:
   Place the raspberries in a large saucepan with 1/4 cup of water. Bring to a gentle boil, mashing the berries to release their juices. Simmer for 5 minutes.
   Strain the mixture through a fine mesh sieve or cheesecloth, pressing gently to extract the juice. You’ll need 2 cups of raspberry juice.
3. Mix Pectin and Juice:
   In a large pot, combine the raspberry juice, lemon juice, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Add the sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Submerge the jars in a boiling water bath and process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove jars from the water bath and allow them to cool undisturbed for 12–24 hours. Check the seals (lids should not flex when pressed).

This vibrant and tangy raspberry jelly is perfect for toast, pastries, or as a filling for desserts! 🍇❤️

5. Mixed Berry Jam Recipe

Ingredients:

• 2 cups fresh strawberries (hulled and chopped)
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 4 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/4 cup fresh lemon juice
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Sterilize canning jars, lids, and rings by boiling them in water for 10 minutes. Keep jars warm until ready to use.
2. Prepare the Berries:
   Rinse all berries and gently pat them dry. In a large bowl, mash the berries together with a potato masher or pulse in a blender until you reach your desired consistency (chunky or smooth). Measure exactly 4 cups of the mashed berry mixture.
3. Mix Pectin and Fruit:
   In a large pot, combine the mashed berries, lemon juice, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once and mix until dissolved. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam with a spoon.
5. Fill Jars:
   Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and let them cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

This mixed berry jam is a burst of flavor in every bite! Perfect for spreading on toast, or pancakes, or using as a filling for cakes and pastries. 🍓🫐🍇

6. Grape Jelly Recipe

Ingredients:

• 5 cups grape juice (freshly extracted or store-bought, 100% juice with no sugar added)
• 7 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Wash and sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep the jars warm until ready to use.
2. Extract Grape Juice (If Using Fresh Grapes):
   • Wash and stem fresh grapes (about 8–10 cups for 5 cups of juice).
   • Place grapes in a large pot with 1 cup of water.
   • Bring to a boil, then simmer for 10 minutes, mashing occasionally.
   • Strain the mixture through a fine mesh sieve or cheesecloth to extract the juice.
3. Mix Pectin and Juice:
   In a large pot, combine the grape juice and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Add the sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and let them cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

Enjoy this classic grape jelly on toast, biscuits, or peanut butter sandwiches! 🍇

7. Apple Cinnamon Jelly Recipe

Ingredients:

• 4 cups fresh apple juice (from about 8–10 medium apples)
• 1 packet Sure-Jell (fruit pectin)
• 5 cups granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves (optional for extra spice)
• 1 tbsp lemon juice
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Wash and sterilize your canning jars, lids, and rings by boiling them for 10 minutes. Keep the jars warm until ready to use.
2. Extract Apple Juice:
   • Wash and peel the apples, then cut them into quarters, removing the cores.
   • In a large pot, cover the apples with water and bring to a boil.
   • Simmer for about 30 minutes, mashing the apples occasionally to extract the juice.
   • Strain the mixture through a fine mesh sieve or cheesecloth to extract 4 cups of fresh apple juice.
3. Mix Pectin and Juice:
   In a large saucepan, combine the apple juice, lemon juice, cinnamon, cloves (if using), and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once and mix until dissolved. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and let them cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

This warm and fragrant apple cinnamon jelly is perfect for spreading on toast, or scones, or using as a glaze for meats or desserts! 🍏🍂

8. Blackberry Jam Recipe

Ingredients:

• 4 cups fresh blackberries (washed and mashed)
• 1/4 cup fresh lemon juice
• 5 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Sterilize your canning jars, lids, and rings by boiling them for 10 minutes. Keep the jars warm until ready to use.
2. Prepare Blackberries:
   Wash the blackberries and remove any stems. Mash them with a potato masher or blend until you reach your desired consistency. Measure exactly 4 cups of mashed blackberries.
3. Mix Pectin and Fruit:
   In a large pot, combine the mashed blackberries, lemon juice, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once and mix until dissolved. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and let them cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

This rich and fruity blackberry jam is perfect for spreading on toast, or biscuits, or adding to desserts and yogurt! 🫐

9. Pineapple Jam Recipe

Ingredients:

• 4 cups fresh pineapple (peeled, cored, and finely chopped)
• 1 packet Sure-Jell (fruit pectin)
• 5 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Sterilize your canning jars, lids, and rings by boiling them for 10 minutes. Keep jars warm until ready to use.
2. Prepare Pineapple:
   Peel and core the pineapple, then chop it into small pieces. You can pulse it in a blender if you prefer a smoother texture. Measure exactly 4 cups of prepared pineapple.
3. Mix Pectin and Fruit:
   In a large pot, combine the chopped pineapple, lemon juice, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once and mix until dissolved. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and allow them to cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

This sweet and tropical pineapple jam is perfect for spreading on toast, using in desserts, or pairing with cheese! 🍍

10. Pepper Jelly Recipe

Ingredients:

• 1 cup red bell peppers (finely chopped)
• 1 cup green bell peppers (finely chopped)
• 1/4 cup hot peppers (such as jalapeños, finely chopped, seeds removed for milder flavor)
• 1 cup apple cider vinegar
• 5 cups granulated sugar
• 1 packet Sure-Jell (fruit pectin)
• 1/2 tsp butter (optional, to reduce foaming)

Instructions:

1. Prepare Jars:
   Sterilize your canning jars, lids, and rings by boiling them for 10 minutes. Keep jars warm until ready to use.
2. Prepare Peppers:
   Wash and chop the bell peppers and hot peppers. Remove the seeds from the hot peppers if you prefer a milder jelly. Use a food processor or knife to finely chop the peppers. Measure exactly 2 cups of chopped peppers (mix of bell and hot).
3. Mix Pectin and Vinegar:
   In a large pot, combine the chopped peppers, apple cider vinegar, and Sure-Jell. Add the butter if desired to reduce foaming. Stir well and bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add Sugar:
   Stir in the sugar all at once and mix until dissolved. Bring the mixture back to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam.
5. Fill Jars:
   Ladle the hot pepper jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean with a damp cloth and secure the lids tightly.
6. Process Jars:
   Place the jars in a boiling water bath, ensuring they are fully submerged. Process for 10 minutes (adjust for altitude if necessary).
7. Cool and Store:
   Remove the jars from the water bath and allow them to cool undisturbed for 12–24 hours. Check that the lids are sealed (they should not flex when pressed).

This sweet and spicy pepper jelly is perfect for serving with cream cheese and crackers, as a glaze for meats, or adding a kick to your favorite dishes! 🌶️

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