From frozen food to our breakfast jams and jellies, artificial flavors, food dyes, and preservatives are in nearly everything we eat nowadays.
We cannot completely eradicate these harmful ingredients from our life, but switching to homemade food is a responsible thing to do.
So, here I am with an amazing collection of 30 Sure-Jell recipes that can help you make deliciously sweet fruit spreads at home.
From jams and jellies to marmalades, you’ll find a variety of delicious recipes and helpful tips in this list that features fruits and flowers.
Still here? Get yourself moving and start making homemade Sure-Jell recipes!
When I heard about a Sure-Jell recipe that asks for whiskey, I was intrigued!
Now I know why this vanilla peach jam with whiskey tops the list of best Sure-Jell recipes and why whiskey is essential.
By adding whiskey to the vanilla peach jam, the flavor of vanilla is enhanced. It is similar to using coffee to enhance the flavor of chocolate desserts.
The alcohol cooks off. Still, if you are worried, you can skip the whiskey from the recipe. However, then your flavor won’t be that rich.
As unique as it sounds, red pepper jelly is here to stay. It’s a guest’s favorite at many B&Bs and a customer’s favorite at organic jam shops.
You can have it on toast for breakfast or serve it to the guests with tea. My favorite way of presentation is to serve this delicious jelly on crackers or on a block of cream cheese.
The sweetness of this red pepper jelly goes well with the salty crackers and smooth cream cheese.
Gouda, Philidelphia, Goat, or Brie cream cheese, any will work!
If you have elderberries in stock, try this low-sugar elderberry jelly recipe.
As a rich source of vitamins and antioxidants, elderberries are the perfect berries for jams and jellies.
Also, this recipe has low sugar content, making the jelly even healthier.
Remember to use Pink Sure-Jell for this recipe as that one is specially made for recipes that demand low sugar to zero sugar.
Pro Tip: To remove elderberries from the stem, freeze them first, and then without thawing them, use a large comb to separate little berries from the stems.
Who would like some marmalade for breakfast? I can feel all of you raising your hands. Be happy! Here is a recipe to make delicious and zesty orange marmalade.
Be sure to use lots of citrus peels to make a huge batch at once. The yummy and tasty orange marmalade won’t last once your kids get their hands on it.
Try to use Seville oranges for homemade marmalades, as they are naturally rich in pectin.
However, as they are hard to come by, you can always use readily available Sure-Jell Fruit Pectin to thicken your marmalade.
If you live in South Florida, especially near the coastal area, you can easily get your hands on sea grapes.
Sea grapes are full of vitamins, vegetable protein, calcium, zinc, iron, and whatnot! So, they are a reasonable choice for making healthy homemade jams and jellies.
As they are not usually available at the market, you will have to collect them yourself. When picking them up, remember to gather only the ripe sea grapes.
The ripe sea grapes would have pink and purple hues. Unripe sea grapes are green in color and do not taste great as a condiment.
In today’s world, anything is possible. Even making jelly spread using Mountain Dew as a star ingredient is possible!
Oh yes! You heard it right. The first time I came to know this, I was floored, but then my friend’s persuasive nature got the better of me.
You just need Mountain Dew, lemon juice, sugar, and Sure-Jell, and you can make Mountain Dew-colored jelly that is delicious to eat.
Believe me! Once you taste this recipe, you will never drink mountain dew again. Instead, you will be looking forward to sipping tea with Mountain Dew jelly on toast.
Although freezer jams are hard to set, they are far fresher than cooked jams. So, let’s try one of my favorite Sure-Jell recipes, the peach freezer jam.
For this recipe, blanch the peaches into boiling water to loosen their skin. Once you have removed the skin, cut the peaches into pieces and blend them to create a puree.
Bring the white grape or apple juice to a boil in a separate deep pan, add Sure-Jell fruit pectin, and whisk until completely dissolved.
Then add peach puree, sugar, and a pinch of cinnamon.
Once done, pour the hot mixtures into the containers and let them sit for a min 12 to max 24 hours. Lastly, freeze them and enjoy the next day.
For this recipe, You have to combine two of our favorite summer fruits – strawberry and banana and make a delicious Sure-Jell jam.
However, if you do not like the classic combo of strawberries and bananas, you can substitute blueberries for strawberries.
I haven’t tried this recipe with blueberries, but I have heard great reviews!
Instead of lemons, medium-deseeded finely chopped oranges are to be added to this recipe for the tangy flavor.
I agree sugar is unhealthy, but it increases the shelf life of jam, preserves its color and flavor, and helps the pectin to gel. Therefore, it is needed in our jams and jellies.
Still, to be on the safe side, let’s make a low-sugar raspberry jam. Compared to a traditional recipe, it has fewer calories and less sugar.
Remember to use the Pink Sure-Jell for this low-sugar recipe; otherwise, the pectin will not gel appropriately due to the lower amount of sugar.
Also, keep in mind that low-sugar or low-sugar canning jams do not set as adequately as traditional jams due to lower sugar content.
This recipe features Apricot, a fruit that everyone loves. Apricot has a sweet and sour flavor, making it quite a treat for our taste buds.
There is no other way to preserve the taste of our favorite fruit than to make a jam out of it. So, here I am with an Apricot jam recipe.
In this recipe, you will find the perfect balance of Apricots’ sweet and tart flavors, making it an ideal choice for a preserve.
Pro Tip: You must add lime juice to the jam while cooking. It will stop the jam from browning and help preserve the fresh apricots’ lovely orange-yellow color.
When you cook strawberries and rhubarbs and add sugar, lemon juice, and Sure-Jell pectin, you get a mouth-watering strawberry rhubarb jam.
The combo of sweet fresh strawberries and tart fresh rhubarbs takes the Sure-Jell recipes to another level.
So, to level up your jam game, make this strawberry rhubarb jam and serve it on toast or crackers.
Pro Tip: While stirring the boiling jam mixture, use a wooden spoon instead of a metal one. The metal spoon will heat up and become difficult to hold.
As autumn rolls in, I make this amazingly delicious and unique-flavored jelly with the help of my granny’s old and rusty recipe book.
While talking to a friend, I came to know that the recipe I have been making all these years is none other than muller cider jelly.
Actually, I used to call it apple cider jelly. It is not my fault. Apple cider is the star ingredient in this recipe. DUH!
This recipe calls for one cup of cider, a few spices, sugar, and pectin. It will yield a sufficient quantity to satisfy you and your family.
In this recipe, blueberries are infused with peaches to make blueberry peach jam, a finger-licking good jam.
The blueberry peach jam is perfect for toast, pudding, or cream dessert. You can also use liquid pectin for this recipe instead of a dry one.
The tartness of blueberries and the sweetness of peaches gives this recipe its incredible flavor. However, the jam’s taste takes an intense turn when cinnamon is added to it.
So, make this deep-flavored jam today and enjoy!
In both the summer and winter seasons, watermelon jelly is a treat. It has a sweet candy-like flavor that reminds me of my childhood.
The right amount of sugar in this recipe assures that the bright red color of watermelon doesn’t fade out while cooking.
To make jelly, use watermelon juice and discard the pulp. Instead of throwing the pulp, get creative and make an energy drink, or what about watermelon jam?
You can devour watermelon jelly on pancakes, toast, or waffles.
Scuppernong is a greenish grape that is native to the southern US. These grapes have unique flavor-profile.
Scuppernong grapes are mostly out of stock or available in a particular season only. If you know how to hot water bath can, you can make a big batch of scuppernong jelly.
You can also create this recipe with other types of grapes if you cannot find scuppernong grapes in your area.
Although the recipe is easy, the juice-extracting process from the grapes is time-consuming. The better way is to create the grape juice one day before you plan to prepare the jelly.
Do you know the best way to serve sandwiches, muffins, bagels, and toast? Serve them with dandelion jelly, a jelly that is more sweet and a little sour.
This jelly is an awesome way to introduce a flower flavor to your Sure-Jell recipes.
Dandelion jelly is as subtle and light as dandelion flowers are. This jelly is perfect for helping digestion and stimulating the appetite.
So, make this yummy dandelion jelly now, let it sit for a day, and enjoy it with tea and toast. This sweet jelly also tastes excellent with pancakes.
If you are not a big fan of extremely sweet jams and want a little kick, this strawberry jalapeno jam recipe is just what you were looking for.
This strawberry jalapeno jam perfectly pairs strawberry’s sweet and tart and jalapeno’s sour and spicy flavors.
For extra heat, include the membrane and seeds of the jalapeno in the recipe. Otherwise, discard them for the mild flavor.
Remember to wear your safety gloves when handling spicy jalapenos.
My family loves pepper jam, or as most call it, jalapeno jam!
However, the sad part is they do not simply like their pepper jam on toast or crackers. They actually look forward to the dip I make using cream cheese and pepper jam.
On the other hand, I could have pepper jam on anything; even paper would do. Just kidding!
The amount of sugar in this recipe will balance out the heat of the jalapenos. Therefore, feel free to throw in a few extra jalapenos and toss in jalapeno seeds in the mixture.
This Sure-Jell strawberry freezer jam is so easy that even a beginner can make it in one go. Start by crushing your strawberries and placing them in a big bowl after mashing.
Then, add your pectin and sugar to a pot. Add 1 cup of water and stir continuously as you heat over medium-high while bringing it to a boil.
Add the pectin mixture to the large bowl of crushed strawberries. Stir everything together completely.
Fill the jars with jam right away, leaving 1/2 inch of space at the top for the jam to expand in the freezer.
Tie a colorful ribbon, and these jars are the perfect present for your dear ones.
OOH, LA LA! Vanilla beans with strawberries, what a fusion. It is a pair made in heaven. Try this recipe and get amazed by the rich flavor of vanilla beans and our favorite strawberries.
Even if you dislike vanilla, this recipe won’t disappoint you. The jam won’t taste much like vanilla because strawberry’s sweet and tart flavor will overpower it.
Actually, adding vanilla to this recipe enhances the flavor of the strawberries. This delicious low-sugar jam can be added to the desserts or be served on its own.
If you live in the South, you must instantly make this Muscadine wine jelly. Believe me! You do not want to miss out on this recipe for longer.
Muscadines are a particular type of grapes, similar to scuppernong. They are rare to find. Their skin is inedible, so you cannot eat these fantastic grapes in their raw form.
However, their juice is very sweet and is perfect for jams and jellies.
As this is Muscadine and wine jelly recipe, Muscadine grape wine or sweet white table wine is needed for this recipe.
If you have these ingredients, don’t hesitate a bit. Just roll your sleeves and get to cooking.
When talking about Sure-Jell recipes, how can I forget lilikoi jelly? Are you a stranger to Lilikoi?
No worries! Let me introduce you to this fantastic golden passionfruit with yellow, green, and purple skin.
Lilikoi has a perfect jelly flavor: tart and tangy with just the right amount of sweetness. Its rind is hard and bitter, almost inedible.
Its pulp is what is needed to extract the juice and make jelly. Try out this Lilikoi jelly recipe today, and let me know your remarks in the comments.
Here is another unique and flavorful Sure-Jell recipe that will hit all the right notes once you make it the right way.
You may know Calamansi lime as a golden lime. It has a thin rind, is slightly sour and slightly sweet, and has many health benefits.
Marmalade tastes best when it is made using citrus fruit with thin skin. Therefore, Calamansi lime is a perfect fruit to make a delicious and healthy marmalade.
Pro Tip: Slicing each lime into strips by hand without using a food processor will help you attain the perfect marmalade texture.
You will love the two hours it will take for you to make this lovely jelly made with Kaffir lime or a makrut lime.
This beautiful-hued jelly will look colorful and brilliant on a cheese platter and is a lovely gift for a dear friend or a family member because this flavor is unavailable at stores.
With sweet and spicy notes, this jelly is a burst of sunshine in a jar! You will fall in love instantly with the color besides the flavor of this jelly.
So, If you know canning, why not make this Kaffir Lime jelly now and keep it in the pantry, ready to be served or gifted?
All ginger lovers, be ALERT! Here is the jam you will all appreciate, a small batch of pear ginger jam.
This jam is also for those who like a tangy-sweet taste in their jam. It tastes incredibly delicious on croissants, bagels, and English muffins.
For this recipe, use Bartlett or Bosc pears and whatever ginger you get your hands on. Cut into tiny pieces and let the ingredients sit and disintegrate before cooking.
As this recipe makes a small batch, no canning is needed. Simply pour your jam into sterilized jars and chill before opening the jar.
I like recipes that demand cores and peels of fruits and veggies. Why throw away that vitamin-filled outer peel when you can use them wisely?
So, here I am with yet another Sure-Jell recipe that is pure classic. The apple core and peel jelly feature cores and peeling from our apples.
As apple pulp doesn’t go into this recipe, add a drop of red food coloring to brighten up the jelly.
This quick and delectable jelly will taste perfect on a muffin or as a condiment on a turkey sandwich.
Why only make dandelion jelly when nature has given us many other edible flowers to make jelly from?
Let’s try our hands on Mimosa jelly, made with pink Mimosa flowers that taste sweet and earthy.
To make mimosa jelly, prepare the tea first and then put Mimosa fluffy flowers into a jar to make tea.
After that, pour boiling water over the flowers in the jar and give the flowers several hours to steep.
The liquid will initially turn green before changing to pink. Lastly, following the Sure-Jell packet instructions, pink tea will be used to make jelly.
Redbud jelly is another jelly made with flowers. If you have Eastern Redbud Trees growing in your backyard, this recipe is definitely for you!
Redbud flower petals work well for preparing jelly. They produce a spring-like jelly that is sweet and mildly fragrant, perfect to go with morning and evening tea.
Pro Tip: It is advisable to use your own redbud trees instead of those found in public areas. As you can be certain, they haven’t been sprayed or otherwise treated with chemicals.
Roses are a vibrant and lovely addition to handmade floral jellies. After all, they are known as the Queen of Flowers and an enduring symbol of love.
Rose petal jelly, a simple-to-make preserve, is perfect for enjoying all year long. It captures the exquisite aroma of summer roses.
If your kids love homemade floral jellies, the wild rose pink-hued jelly will become their next favorite within minutes.
They are specially going to love the floral aroma the jelly spreads once you open the lid of the wild rose jelly jar.
Looks like I am not yet done with the floral jellies. So here is last one of my favorite Sure-Jell recipes, a sunflower petal jelly.
Sunflowers and their fragrance are lovely. There is no better way to preserve the taste and scent of this flavorful flower than to make jelly.
So, this recipe tells you how to make sunflower petal jelly and make everyone around you happy.
Enough with the reading and getting inspired! Get yourself rolling and cooking.
Mulberry Preserves Recipe
- Stainless-Steel Saucepan
- Non-Reactive Bowl
- Potato Masher
- Sterilized Jars
- Water Canner
- 6 cups mulberries
- 2 cups plus 1 tablespoon water, divided
- ¾ cup white sugar
- 1 package of strawberry-flavored gelatin
- 1 package Sure-Jell powdered fruit pectin
- Place mulberries and 1 tablespoon of water in a large stainless-steel saucepan and cook until boiling.
- Now set the heat to low and cook, covered for about 15-20 minutes, stirring frequently.
- Meanwhile, in a non-reactive bowl, add the remaining water, sugar, gelatin, and pectin and stir until the gelatin is dissolved.
- With a potato masher, mash the berries.
- Stir in the sugar mixture and cook until boiling.
- Divide the berry mixture into 8 (½-pint) hot sterilized jars, leaving about ½-inch space from the top.
- Slide a small knife around the insides of each jar to remove air bubbles.
- Wipe any trace of food off the rims of jars with a clean, moist kitchen towel.
- Close each jar with a lid and screw on the ring.
- Arrange the jars in a boiling water canner and process for about 10 minutes.
- Remove the jars from the water canner and place them onto a wooden surface several inches apart to cool completely.
- After cooling with your finger, press the top of each jar’s lid to ensure the seal is tight.
- The canned preserve can be stored in the pantry for up to 1 year.