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. For berries, crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
Measure exact amount of prepared fruit (or juice) into a 6 - 8 quart saucepot. Stir in lemon juice and water (if required) as indicated in the 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 fruit or 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 jams 10 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 jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.

Cooked Jam Recipes

Fruit to Buy (Fully Ripe)

How to Prepare Fruit

Ingredients

Makes (About)

Apricot
3 ½ lbs. apricots
2 lemons
(May take 2 weeks to set)

Discard pits (do not peel) and finely chop apricots.

5 cups finely chopped apricots.
¼ cup fresh lemon juice.
7 cups sugar.

9 cups

Blackberry,
Boysenberry,
Dewberry,
Loganberry,
Red or Black Raspberry
or Youngberry
4 pt. berries

Crush berries. Sieve ½ of the pulp to remove some seeds if desired.

5 cups crushed berries.
7 cups sugar.

9 cups

Black Raspberry
4 pt. black raspberries

Crush black raspberries. Sieve ½ of pulp to remove some seeds, if desired.

5 cups crushed black raspberries.
6 ½ cups sugar.

8 cups

Blueberry
3 pt. blueberries

Discard stems and crush blueberries.

4 cups crushed blueberries.
4 cups sugar.

6 cups

Cherry (sour)
3 lbs. sour cherries

Discard stems, pit and finely chop cherries.

4 cups finely chopped cherries.
4 3/4 cups sugar.

6 cups

Hot Pepper Relish
2 medium green peppers
3 medium red peppers
10 large jalapeño peppers

Protect hands with rubber gloves while preparing jalapeño peppers. Stem and halve all peppers; discard seeds. Finely chop peppers.

4 cups prepared peppers.
1 cup cider vinegar.
5 cups sugar.

6 cups

Orange Marmalade
4 oranges
2 lemons
(May take 2 weeks to set)

Remove only colored part of peel from oranges and lemons with vegetable peeler; chop and set aside. Peel and discard white part of peel from fruit. Chop fruit, reserving juice; set aside. Place peels, 2 ½ cups water and 1/8 teaspoon baking soda in saucepan. Bring to boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Add fruit and juice; simmer 10 minutes

4 cups cooked fruit.
5 1/2 cups sugar.

7 cups

Peach
3 lbs. peaches
1 lemon

Peel, pit and finely chop peaches.

4 cups finely chopped peaches.
2 Tbsp. fresh lemon juice.
5 ½ cups sugar.

7 cups

Pear
3 lbs. pear
1 lemon

Peel, pit and finely chop pears

4 cups finely chopped pears.
2 Tbsp. fresh lemon juice.
5 cups sugar.

6 cups

Plum
4 lbs. plums

Discard pits (do not peel) and finely chop plums. Place plums and ½ cup water in saucepan. Bring to boil. Reduce heat; cover and simmer 5 minutes.

6 cups cooked plums.
8 cups sugar.

10 cups

Strawberry
4 pt. strawberries

Discard stems and crush strawberries.

5 cups crushed strawberries.
7 cups sugar.

8 cups

Triple berry
3 pt. strawberries
1 ½ pt. raspberries
1 pt. blackberries

Stem and crush strawberries. Crush raspberries. Crush blackberries.

2 ½ cups crushed strawberries.
1 ½ cups crushed raspberries.
1 cup crushed blackberries.
7 cups sugar.

8 cups