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about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
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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.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My family uses this recipe for muscadine jelly. Cook the muscadines down to make juice and proceed with recipe.
Please update your recipes included with your surejell. Bought more surejell and date is 01JUN2009 D4 09:42 and still no new recipes for PLUM JELLY!!! Can't rate this recipe because I didn't have it!!! And first one I tried was for the Jam and have made it over twice and still a mess so will have 12 pints of sauce.Icky!!!!
I've been using the Sure Jell recipe to make plum jelly for several years , but I've recently learned to substiture a cup of raspberry juice (it can be the frozen kind, diluted) for one of the cups of plum juice. That gives it such a delicious flavor (so mellow). You wouldn't believe the difference it makes (it takes most of the tart flavor out of the plums). My family just loves it.