• Use firm ripe fruit for the best flavor and results.

• Buy new jar lids for tight-fitting seals.

• Always thoroughly wash and sanitize jars before use.

• Use only the SURE-JELL Pectin product specified in recipe to ensure a proper set.

• Pectin products are not interchangeable.

• Do not reduce the sugar in recipe since that will result in set failures.

• We recommend using Domino or C&H Pure Cane Sugar.

• Dry Measuring Cup

• Liquid Measuring Cup

• 2 Large Bowls

• Large Saucepan

• Ladle

• Jars (If making freezer jam, use freezer-safe jars)

• Lids

• Seals

SURE-JELL Premium Fruit Pectin(opens in a new window)

SURE-JELL For Less or No Sugar(opens in a new window)

MCP(opens in a new window)

CERTO(opens in a new window)

Occasionally, 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. These can be found in the enclosed insert for CERTO or select the Product Inserts link above and to go the “What to Do if Your Freezer Jam or Jelly Doesn’t Set” or the “What to Do if Your Cooked Jam or Jelly Doesn’t Set” section.

If your jam still doesn’t set, you can always use it as a glaze or syrup.

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.