Description
For this recipe, I followed the instructions that came with the Sure Jell pectin, with the exception of adding lemon juice. My instinct was to just cut the 7 ungodly cups of sugar on this one, but the instructions said to not even think about that because it will mess up the proportions needed to make it gel. They sounded pretty serious about this so I did exactly what they said.
Ingredients
Scale
- 5 cups mashed berries
- 1 tbs lemon juice
- 1/2 tsp butter (optional)
- 1 package original Sure Jell premium fruit pectin
- 7 cups sugar in separate bowl
Instructions
- Measure exactly 5 cups prepared fruit into large pot.
- Stir in the Sure Jell pectin.
- This is totally optional, but you can add butter here to reduce foaming.
- Bring the fruit mixture to a rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring nonstop.
- Add the incredible and concerning amount of sugar. Try to not think about it. Close your eyes if you have to. Stir well.
- Return to rolling boil and stir constantly for one minute. Remove from heat.
- Skim off any foam with a spoon.
- Pour into prepared jars without delay, leaving a 1/4 inch at the top.
- It’s okay to make a mess here. Embrace the chaos. This is a good time to do a taste test (careful, it might be hot!)
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Wipe jar rims and tops, making sure no jam will mess with the proper seal. Cover with two-piece lids. Screw on tightly.
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Place jars in canner or if you just use a large pot of boiling water like I did, make sure that the jars are covered by an inch or two of water. Process by boiling for 10 minutes.
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After jars cool, check the seals by pressing the lids with your finger. If they spring back, the seal didn’t work and the jars will need to be stored in the fridge.
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Make sure to label your jams so you can remember when you made them and what went in them!