Remake Directions For Surejell Freezer Jam Or Jelly Recipes

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SURE.JELL COOKED JAM OR JELLY REMAKE DIRECTIONS

Get help in the kitchen with SURE.JELL Cooked Jam or Jelly remake directions! Remember do-overs when you were a kid? Sometimes they're necessary for cooked jams and jellies! Here are cooked jam or jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT1h

Number Of Ingredients 4



SURE.JELL Cooked Jam or Jelly Remake Directions image

Steps:

  • PREPARE JAR: Wash one half-pint jar and screw band in hot soapy water; rinse with warm water. Pour boiling water over one flat lid in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE A TRIAL BATCH: Measure jam or jelly, sugar and 1 Tbsp. of the pectin mixture into small (1-qt.) saucepan. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil 30 sec.; stirring constantly. Remove from heat. Skim off any foam with metal spoon. Immediately pour into sterilized jar. Cover and let stand up to 24 hours to check set of jam or jelly. Meanwhile, store remaining pectin mixture in refrigerator. Store jar of jam or jelly from trial batch in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remainder of batch in 6- to 8-qt. stockpot, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin for each 1 cup of jam or jelly. Ladle into sterilized jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  • PROCESS JARS: Bring boiling-water canner, half full with water, to simmer. 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 5 min. for jelly; 10 min. for jam. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 box SURE-JELL Fruit Pectin
3/4 cup cold water
1 cup of your jam or jelly
2 Tbsp. sugar

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES FREEZER JAM OR JELLY REMAKE DIRECTIONS

Get the help you need with SURE.JELL For Less or No Sugar Needed Recipes Freezer Jam or Jelly remake directions. Here are SURE.JELL For Less or No Sugar Needed Recipes Freezer Jam or Jelly remake directions for your SURE.JELL creations.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Number Of Ingredients 4



SURE.JELL For Less or No Sugar Needed Recipes Freezer Jam or Jelly Remake Directions image

Steps:

  • PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
  • PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
  • PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1-1/2 cups cold water
1 cup of your jam or jelly
2 Tbsp. sugar

REMAKE DIRECTIONS FOR CERTO FREEZER JAM OR JELLY

If your freezer jam or jelly turned out a little more like syrup, never fear. Remake the batch with these easy directions to achieve perfectly set results.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Yield 1 batch

Number Of Ingredients 4



Remake Directions for CERTO Freezer Jam or Jelly image

Steps:

  • PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
  • PREPARE A TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar and lemon juice; stir 3 min. or until sugar is completely dissolved. Add pectin; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store opened pouch of pectin in refrigerator.
  • PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using the same directions as for Trial Batch with the above-listed measures of sugar, lemon juice and pectin for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin in opened pouch.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 cup of your jam or jelly
3 Tbsp. sugar
1-1/2 tsp. fresh lemon juice
1-1/2 tsp. CERTO Fruit Pectin

HOMEMADE SURE.JELL CHERRY FREEZER JAM

Make easy, no-cook cherry freezer jam with just 30 minutes of prep time! Use our Homemade SURE.JELL Cherry Freezer Jam to preserve sweet, ripe cherries.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 5 (1-cup) containers or 80 servings, 1 Tbsp. each

Number Of Ingredients 5



Homemade SURE.JELL Cherry Freezer Jam image

Steps:

  • Rinse 5 clean plastic containers and lids with boiling water. Dry thoroughly.
  • Stem and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sweet cherries)
2 Tbsp. fresh lemon juice
4-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

REMAKE DIRECTIONS FOR JAM OR JELLY

Make and share this Remake Directions for Jam or Jelly recipe from Food.com.

Provided by Nana Lee

Categories     Jellies

Time 40m

Yield 1 BATCH

Number Of Ingredients 4



Remake Directions for Jam or Jelly image

Steps:

  • How To Measure Precisely:
  • To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
  • CERTO Remake Directions for Cooked Jam or Jelly:.
  • PREPARE JARS:.
  • Boil a jar on rack in large pot filled with water 10 minutes.
  • Place a flat lid in saucepan with water. Bring to boil.
  • Remove from heat.
  • Let jar and lid stand in hot water until ready to fill with Trial Batch.
  • Drain well before filling.
  • Repeat this procedure with jars needed for remainder of batch.
  • PREPARE TRIAL BATCH:.
  • 1 cup your jam or jelly
  • 3 tablespoons sugar.
  • 1 1/2 teaspoons fresh lemon juice.
  • 1 1/2 teaspoons CERTO Fruit Pectin
  • Measure jam or jelly into small (1-quart) saucepan.
  • Bring mixture to full rolling boil(a boil that doesn't stop bubbling when stirred). Prepare remainder of batch.
  • Do not try to remake more than 8 cups of jam or jelly at one time.
  • If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly.
  • MEASURING:.
  • For convenience in measuring larger amounts of sugar, lemon juice and CERTO:.
  • 3 teaspoons = 1 tablespoon.
  • 8 tablespoons = 1/2 cup.
  • 16 tablespoons = 1 cup.
  • REMEMBER:
  • If your jam or jelly still doesn't set, you can always use it as a garnish or sauce.

1 cup jam or 1 cup jelly
3 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons Certo

REMAKE DIRECTIONS FOR MCP FREEZER JAM OR JELLY

Struggling with liquidy freezer jam or jelly? No worries! Follow our easy directions to remake a sloshy batch into perfectly set, jarred masterpieces.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Yield 1 batch

Number Of Ingredients 3



Remake Directions for MCP Freezer Jam or Jelly image

Steps:

  • Rinse clean plastic containers and lids with boiling water; dry thoroughly.
  • Do not remake more than 8 cups of jam or jelly at one time. Spoon unset jam or jelly into large bowl; stir in pectin. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 batch of your jam or jelly
1 box MCP Pectin
1 cup sugar

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