Step-by-Step Jam And Jelly Instructions Using Sure-Jell® Fruit Pectin
Step 1: Start with quality fruit
Use firm, ripe fruit at peak season.
Avoid overripe fruit—it has lower acid and pectin levels, causing soft or runny sets.
Avoid underripe fruit—it lacks flavor.
Step 2: Select the right Sure-Jell® pectin product
Use the exact Sure-Jell® fruit pectin product your recipe specifies.
Each Sure-Jell® pectin product is unique and requires specific recipes and ingredient proportions.
Your options: Sure-Jell® Original premium fruit pectin(opens in a new window), Sure-Jell® For Less Sugar pectin(opens in a new window), MCP® premium fruit pectin(opens in a new window), or Certo® liquid pectin(opens in a new window).
These pectin products are NOT interchangeable.
Step 3: Measure ingredients with precision
Measure prepared fruit in a liquid glass-measuring cup—check at eye level for accuracy.
Measure sugar by spooning it into a dry measuring cup and leveling it flat with a knife.
Do not pack the sugar.
Precision in measurement is essential to achieve a successful set.
Step 4: Prepare your jars
Buy new jar lids for tight-fitting seals.
Thoroughly wash and sanitize jars before use.
For freezer jam, always use freezer-safe jars.
Step 5: Follow your recipe exactly
Use only the Sure-Jell® pectin product specified in your recipe.
Do NOT reduce sugar—it works with pectin and fruit acids to form the gel structure.
Sugar also acts as a preservative and maintains shelf stability.
We recommend using Domino or C&H Pure Cane Sugar
Supplies & Equipment Needed
Supply/Equipment | Notes |
Dry Measuring Cup | Essential for measuring sugar and other dry ingredients accurately. |
Liquid Measuring Cup | Required for measuring prepared fruit and liquids; check at eye level. |
2 Large Bowls | One for fruit preparation, one for collecting jam. |
Large Saucepan | Heavy-bottomed for even heating and preventing scorching. |
Ladle | For transferring hot jam into jars safely. |
Mason Jars | For storing cooked jam. Use freezer-safe jars for freezer jam. |
Jar Lids | Buy new lids each time; old lids may not seal properly. |
Seals/Bands | Keeps lids secure during canning or freezing. |
Product Inserts & Detailed Instructions
Each Sure-Jell® pectin product package includes detailed recipes and instructions. You can find recipes in the recipes section(opens in a new window) of surejell.com(opens in a new window) and access step-by-step guidance by selecting your product below:
Sure-Jell® Original Premium Fruit Pectin:(opens in a new window) Full recipes, step-by-step instructions, troubleshooting, and altitude adjustments.
Sure-Jell® For Less Sugar or No Sugar Pectin:(opens in a new window) Recipes for reduced-sugar and no-sugar jam, plus sweetener options and special techniques.
MCP® Premium Fruit Pectin Product:(opens in a new window) Complete recipes and methods for using modernized pectin products.
Certo® Liquid Pectin Product:(opens in a new window) Traditional liquid pectin recipes and detailed preparation instructions.
Product Inserts are available on the "Product Insert(opens in a new window)" page of our website.
FREQUENTLY ASKED QUESTIONS
What To Do If Your Jam Or Jelly Does Not Set
If your jam does not set the way you expected, it may be remade to achieve the desired consistency. Follow the remake instructions in the "What to Do if Your Freezer Jam or Jelly Doesn't Set" or "What to Do if Your Cooked Jam or Jelly Doesn't Set" section of your Sure-Jell® product insert(opens in a new window).
If your jam or jelly does not set after following remake directions, or if you prefer not to do the remake, you can still use it as a:
Glaze
Syrup
Sauce
Marinade
Topping
Processing Time Adjustments For High Altitude
At altitudes above 1,000 feet, increase processing time as follows:
1,001 to 3,000 feet — Add 5 minutes to processing time
3,001 to 6,000 feet — Add 10 minutes to processing time
6,001 to 8,000 feet — Add 15 minutes to processing time
8,001 to 10,000 feet — Add 20 minutes to processing time
Sure-Jell® Fruit Pectin Tips To Remember
Use firm, ripe fruit at peak season—avoid overripe or underripe fruit.
Select the exact Sure-Jell® pectin product specified in your recipe—pectin products are not interchangeable.
Measure accurately using the correct cup type: liquid for fruit and liquids, dry for sugar.
Buy new jar lids and sanitize jars before use for proper sealing and safety.
Do not reduce sugar in traditional recipes; use specially formulated lower-sugar pectin recipes if desired.
Refer to product inserts and the official Sure-Jell® pectin recipe page(opens in a new window) for step-by-step guidance.