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.
Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently.
Measure exact amount of prepared juice into 6 or 8 quart saucepot. (If necessary, add up to ½ cup water to get to exact amount of prepared juice needed.) Stir in lemon juice and water (if required) as indicated in 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 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 jelly 5 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 jelly in a cool, dry, dark place up to 1 year. Refrigerate open jelly up to 3 weeks.

Cooked Jelly Recipes

Fruit to Buy (Fully Ripe)

How to Prepare Fruit

Ingredients

Makes (About)

Apple or Crabapple
5 lbs. apples

Discard stems and blossom ends. Cut apples into small pieces (do not peel or core). Place in a large saucepan; add 5 cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes. Crush cooked apples; cover and simmer 5 minutes, stirring occasionally.

7 cups prepared juice.
9 cups of sugar.

10 Cups

Blackberry, Boysenberry or Dewberry
5 pt. berries

Crush berries.

3 ¾ cups prepared juice.
4 ½ cups sugar.

5 Cups

Black Raspberry
7 pt. black raspberries

Crush black raspberries.

4 ½ cups prepared juice.
6 ½ cups sugar.

7 Cups

Cherry (sour)
3 ½ lbs. sour cherries

Discard stems, pit and finely chop cherries. Place in a saucepan; add ½ cup water. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

3 ½ cups prepared juice.
4 cups sugar.

5 Cups

Currant
10 pt. currants (about 7 lbs.)

Discard stems and crush currants. Place in a saucepan; add ½ cup water. Bring to boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally.

6 ½ cups prepared juice.
7 cups sugar.

9 Cups

Grape (concord)
3 1/2 lbs. concord grapes

Discard stems and crush grapes. Place in a saucepan; add 1 ½ cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes.

5 cups prepared juice.
7 cups sugar.

8 Cups

Mint
2 cups firmly packed mint leaves

Wash mint leaves; finely chop. Place in a large saucepan; add 4 ½ cups water. Bring to boil. Remove from heat; cover and let stand 10 minutes. Stir in a few drops of green food coloring.

4 cups prepared mint infusion.
5 cups sugar.

6 Cups

Plum
5 lbs. plums

Discard pits (do not peel) and finely chop plums. Place in a large saucepan; add 1 ½ cups water. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring often.

5 ½ cups prepared juice.
6 ½ cups sugar.

9 Cups

Red Raspberry or Loganberry
5 pt. berries

Crush berries.

4 cups prepared juice.
5 ½ cups sugar.

6 Cups

Strawberry
6 pt. berries

Discard stems and crush strawberries.

3 ¾ cups prepared juice.
4 ½ cups sugar.

6 Cups