Hallson Gardens

I made some jam recently from Strawberries, peaches, and Sure Jell. Have any of you used Sure Jell before? What were your experiences like?

My Mom made jams and jellies when I was a kid and that's what she used. Most of the time they turned out really good, but a couple times I remember some really thin batches, however I think it was because she loves to experiment instead of actually following any recipes

How did yours turn out?

Like Chris, my mom made a lot of jams and jellies because we had grapevines, currant bushes, blueberry bushes, apricot tree, blackberries, etc at home. So we always had home made jelly, and I remember the Sure-Jell boxes. As I remember, it was all very good!

The only thing I've made and used sure-jell in was jalepeno pepperjelly. I made it a couple times when I had lots of peppers. Usually turned out great, but I remember one batch that never 'set'. It stayed runny.

Did you have trouble or did yours turn out good??

I used to make a ton of jams and jellies using Sure-Jel and it always worked great. I don't like my jams super-sweet, so I like the low-sugar "Sure-Jel Light" version, but they haven't sold that in stores around here for the past few years!

Hence, when I make jam/jelly now, I do it the old-fashioned way: with a thermometer. (except for Hot Pepper Jelly -- which I use Certo liquid pectin for setting).

I have also used Sure-Jel for years particularly for jelly. May have had one or two "bad" batches but probably my fault. Besides, if it turns out too runny, it makes good syrup for pancakes,
regular cake or over ice cream. Sort of a lemonade out of lemon thing.
Gloria

govgirl75 wrote:...if it turns out too runny, it makes good syrup for pancakes,
regular cake or over ice cream. Sort of a lemonade out of lemon thing.
Gloria

Yup, that's exactly what we did when I was a kid