I have always loved homemade jams and jellies. There’s nothing quite like slathering strawberry jam on fluffy biscuits or putting a spoonful of tart grape jelly on peanut butter sandwiches.
Though store-bought varieties are convenient, they often lack the fresh, vivid fruit flavors and textures that make homemade jams and jellies so special.
I’ve gathered some of my favorite jam and jelly recipes, all using Sure-Jell pectin as the key ingredient for that perfect set. From juicy berry jams to spiced holiday jellies, this list has something for everyone.
The recipes are simple to make, allowing the flavors of fresh fruits and spices to shine through.
I hope these recipes inspire you to get into the kitchen and rediscover the nostalgic joy of homemade jams and jellies brimming with sweetness spread across your morning toast.
Are you craving a homemade raspberry jam that tastes like the good old days? I’ve got a simple, no-fuss recipe for you.
This raspberry freezer jam is a game-changer, and you can make it with stuff you likely have lying around in your kitchen.
It’s got only four ingredients: fresh raspberries, sugar, sure jell fruit pectin, and water.
Mash the raspberries but keep them chunky, then measure out three cups. Add sugar a cup at a time, stirring until it’s all in and dissolved.
Next, cook the Sure-Jell pectin and water until it bubbles, then mix it with the raspberry. Pour into containers and let them sit for a day.
If your jam is too runny, just add more pectin and re-stir.
This homemade fig jam It’s like those yummy fig cookies but spreadable.
Picture this: a dollop of sweet, cinnamon-y fig jam on a warm scone or swirled into your oatmeal. Mmm, tasty, right?
You just need some fresh figs (grab about 2 pounds), sugar (white and brown), a touch of lemon juice, spices, and a bit of butter.
Chop the figs, toss them in a pot with the rest, and let it bubble away. Reminds you of your favorite fig cookies, doesn’t it?
Once it’s all hot and sticky, pop it into sterilized jars and give them a hot water bath to keep everything fresh.
It’s honestly like spooning up autumn, ready to dazzle your taste buds and jazz up your breakfast or cheese board.
Peaches are so juicy and sweet in the summer. But what happens when the season is over? Turn them into jam!
All you need are fresh, ripe peaches (frozen could get messy), sugar, a little lemon juice, vanilla extract, and Sure-Jell pectin for thickening.
This recipe calls for just five ingredients: ripe peaches, sugar, lemon juice, vanilla extract, and pectin (plus some water.)
Mix everything in a pot, boil it up, add the Sure-Jell pectin, and give it a good mash.
You’ve got peach jam that’s perfect on toast, with cheese, or on ice cream. Slap it on anything that calls for a dollop of sweetness.
Just remember, fresh peaches work best, but if you’re in a pinch and only have frozen, don’t let them thaw too much to avoid a runny jam.
Berries so fresh you’ll swear you just picked them. That’s what this blackberry jam tastes like
You only need fresh blackberries, a squeeze of lemon, some sugar, corn syrup, and pectin.
Just mash some blackberries, stir in lemon juice, pectin, a little corn syrup, and sugar.
You’ve got yourself some jam that’s perfect for slathering on pretty much anything – a PB&J sandwich, your morning toast, or those English muffins.
Keep it cool in the fridge, it will last for around for three weeks or tuck it in the freezer for half a year.
This classic combo screams summer. But you can enjoy it year-round with this simple strawberry rhubarb jam.
Juicy strawberries and zesty rhubarb coming together in a jam that’ll have you licking your spoon.
All you need is some fresh rhubarb, strawberries, lemon juice, a bit of sugar, and low sugar pectin.
You’ll get six jars of this ruby-red goodness. It’s sweet with a tangy kick – delicious!
Your toast (and probably the whole family) will thank you.
Ever found yourself with a bunch of mulberries and wondered what to do with them?
How about making some tasty mulberry jam?
It’s actually pretty easy and doesn’t require a lot of preparation and seriously yummy on toast or even drizzled over ice cream.
You only need mulberries, some sugar, a lemon, and a bit of sure-jell pectin.
Give your berries a good wash (watch out for little critters), cover with sugar and lemon , simmer with lemon juice, add in the sure-jell pectin, and then boil it all together.
If you’re not too fond of chunky jam, just blend it until it’s smooth.
Enjoy it on toast, ice cream, or give it away to someone special.
This homemade cherry jam is low on sugar and high on flavor. It also got vanilla, lemon, and a dash of black pepper for a kick of taste.
This is a freezer jam. You get to keep that fresh cherry taste without spending hours in the kitchen.
Making this jam is a piece of cake: blend fruit, cook sugar with Sure-Jell pectin just for a bit, mix it all together, jar it up, and let it chill (literally.)
If you don’t like roasting cherries (though roasting does add a depth to the taste), just skip it and cut back on the water a bit.
Slather this jam on anything from brie to crepes or make it fancy as a sauce for cheesecake or pork.
I know that you’re thinking “A cup of jalapeños in jam? No way!” but it’s actually a thing and people love it!
This jam’s not just tasty, it’s versatile. Slather it over cheeses, meats, or even give your ice cream a kick.
If you’ve got 36 calories to spare and want to spice up your snack game, this jam’s worth a shot.
Have you been eyeballing those juicy apricots? I bet you’re itching to bottle up that summer vibe, right?
Well, this Apricot Almond Freezer Jam recipe is calling your name! It’s a breeze to make, even if you’re new to jamming.
Apricots are the easiest fruit to turn into jam because you don’t need to peel them. Just split and pit.
Squish those apricots, ditch the pits, and get ready to mix in sugar (lot’s of it) , a splash of lemon, and Sure-Jell pectin.
Once mixed, poured, and patiently waited (24 hours), you’ll have the taste of summer ready to ride out the winter in your freezer.
Have you ever thought about mixing sweet with a bit of a spicy kick?
Then this recipe is for you. It’s the perfect mix of sweet, tangy, and a kick of heat.
You’ll need fresh cranberries, jalapenos, lime, and apple cider vinegar to balance the flavors, plus some sugar and Sure-Jell pectin to get that jammy texture.
Sterilize some jars, toss the ingredients into a pot, let the cranberries burst, and mash them up. Then add the sugar, get it back to a boil, and into those jars it goes.
Whether it’s paired with some crackers and cheese or slathered as a glaze on your favorite meat, this jam will be your new holiday MVP.
Keep it in the fridge, or stash it in your pantry for later. And when it’s jam time, just go easy, it’s hot!
Making your own pineapple jam is like a mini-vacation in a jar!
And it’s not just for slathering on toast. Picture it melting over a scoop of ice cream – divine, right?
Making this jam is easy. Just chop the pineapple, blitz it a bit (not too mushy, though!) , and boil it up with sugar.
You can even make a low-sugar jam by using a low sugar Sure-Jell pectin.
And if you’re into canning, pineapple jam is perfect for it, given its natural acidity.
Once canned, it will sit pretty on your shelf for over a year.
Do you want to feel like you’re having breakfast in a tropical paradise? Try this Mai Tai Papaya Jam recipe.
It’s like a little sunshine in a jar, with ripe papaya, sweet mango, zingy lime, and a splash of dark rum.
The rum it’s optional but recommended for that authentic Mai Tai flavor.
Slather the jam on toast, sandwich it in your PB&J, or get fancy and use it as a glaze or with some cheese and crackers.
Want to try something new in your kitchen that’ll tease your taste buds with a little sweet ‘n’ spicy kick?
You have to try this Apricot Jalapeno Jam recipe!
It’s like a little party in a jar, mixing up fresh apricots with a dash of heat from jalapeños.
Cathy Grubar shared this Strawberry Banana Jam recipe, perfect for slathering on your morning toast or adding a fruity punch to your PB&J.
Mash the fruit, mix in lemon juice, pectin (the Sure-Jell), and butter.
Get it boiling, then throw in the sugar and let it bubble again for a minute while you keep stirring. Then just take it off the heat, skim off the foam, and add it into jars.
And just so you know, a tablespoon of this jam is about 61 calories. Not too shabby, right?
Enjoy it on toast, with desserts, or hey, straight out of the jar (no judgment here)!
This low-sugar blueberry jam is a breeze to make and packed with flavor – seriously, it’s a game-changer for your toast.
Grab some fresh blueberries (5 cups to be exact), throw in a pinch of powdered ginger, zest and juice of a lemon and a lime, a dash of salt and red pepper flakes, and the magic ingredient, low-sugar Sure-Jell pectin.
You can slather this blueberry goodness on anything from crusty bread to the classic PB&J.
Try something new, a homemade jam that’s a bit on the exotic side.
Start with mashing strawberries, mangoes, and cherries, adding a bit of zesty lime, curry powder, and chili for a kick.
Sweeten with a mix of white and brown sugar, and thicken with some Sure-Jell. Now, bring it to a boil, and after a minute, get it into jars.
It’s so good you would never have even thought about those spices.
This Mango Jam recipe It’s like grabbing a bit of the tropics and spreading it right on your toast.
Making this mango jam delight is a breeze. You just need fresh mangos, raspberries, a touch of citrus juice, some spices, and your usual jam-making ingredients like sugar and Sure-Jell pectin.
Stir, boil, and you’re done. And hey, you can even gift it if you’re feeling generous.
It’s perfect on just about anything – toast, bagels, you name it.
Are you looking to make some good ol’ strawberry freezer jam just like your grandma used to whip up?
I get it; nothing beats that homemade taste. This recipe is easy and nostalgia-inducing, perfect for sharing with your fam or giving as gifts!
Grab an 8oz mason jar (or any size that vibes with your tribe) and get ready to crush some strawberries.
Mix the berries with sugar and Sure-Jell pectin, boil for a hot minute (literally!) , and then chill out ’cause your job’s basically done.
Just fill the jars, leave a little breathing room at the top, and let them sit on your counter for a day.
After that, pop them into the freezer and they’ll stay good for a year.
What’s a gal to do with so many pomegranates? Make the most fantastic jam! And not just any jam—Bam Bam Pomegranate Jam.
It’s got this amazing balance of sweetness with a hint of spice from chili powder and flakes. Trust me, it isn’t too hot; it just brings this cozy warmth that hits the spot.
It’s my go-to spread for toast, PB&J sandwiches, and a secret weapon for killer salad dressings.
So, if you find yourself swimming in pomegranates or just craving a new jam adventure, why not give this easy and delightful recipe a go?
This pepper jam recipe is a real palate pleaser, a pretty neat combo of bell peppers, spicy jalapeños, and a punch of red pepper flakes, all sweetened up with sugar and tangy with some cider vinegar.
It’s got that sweet and spicy thing going on that you’re going to love!
You can slather it on a bagel with cream cheese or use it to jazz up a simple appetizer. And hey, it’s also a dab hand at glazing meats like chicken or pork. Oh, and it’s a top-notch gift idea, especially when the holidays roll around.
Making it is a breeze, chop up the peppers with a food processor, boil everything with vinegar and sugar, and then just jar it up.
So, what do you say? Ready to spread some cheer (and jam) on a bagel, over cream cheese, or as a sassy glaze for dinner?
Let’s get to jammin’!
And remember, there’s no need to stress over the details, it’s jam, not rocket science. Have fun with it!
Grapes are amazing fresh, however they go bad quickly.
But guess what? You can make grape jelly and enjoy the fresh grape taste anytime you like!
Pick whatever grapes you like, but they don’t have to be super sweet since you’ll be adding sugar anyway.
Mash those grapes in a pot, cook them and strain. After cooking for 10 minutes, let the juice strain for a couple of hours (or overnight if that’s your jam!).
When you’re ready to make the jelly, you’ll need Sure-Jell pectin and sugar.
Toss the jelly into jars, and either keep them in the fridge if you’re gonna eat soon, freeze for a bit longer storage, or can them to enjoy your jelly anytime you feel like it over the next year or so.
Enjoy your grape jelly on toast or stuffed in a classic PB&J!
So you’ve landed a watermelon, maybe even a fridge full of them and wondering what to do?
How about turning that juicy watermelon into a sweet spread for your toast?
Just like the candy, but better, because it’s homemade with love.
All you need are four ingredients: watermelon (pick seedless to save time), sugar, Sure-Jell pectin, and a splash of lemon juice.
Chop up the melon, blend it into juice, add it to a pot with the rest, and boil. Once it’s all nice and dissolved, add the Sure-Jell pectin. Skim the foam, pour it into jars, and let it chill.
Just make sure to let it set in the fridge overnight for that perfect wiggly jelly feel. And there you have it, a little scoop of summer any time of the year.
Are you craving for something sweet and zingy? Why not whip up this Sweet and Spicy Red Pepper Jelly recipe ?
It’s simple, delicious, and believe it or not, doesn’t require any canning.
Whether you stash it in the fridge or give it away as a charming gift, this jelly is perfect on cheese, biscuits, or added to recipes for a zesty twist.
Making it is a breeze. Chop bell and spicy peppers, boil it up with Sure-Jell pectin and sugar, ladle into jars, and you’re done. No canning needed.
From spreading on toast to jazzing up meatballs, this recipe is versatile. And if you’re feeling generous, dollop it into jars, slap on a cute label, and share the love as gifts.
This is a fabulous jelly you can whip up at home and boy, does it change the game around the holidays!
Think a homemade cranberry jelly but with a twist – it’s packed with warming mulling spices. Perfect to slather on a cheese and cracker platter, or to jazz up that leftover turkey sandwich.
All you need is some unsweetened cranberry juice, mulling spices, sugar, a bit of lemon juice, Sure-Jell pectin, and some cute jars if you’re feeling fancy. Get yourself a nice pot, and you’re set!
When you’re all done, whether you share the jelly love or keep it all (I mean, it’s delicious with a capital D).
If you’ve got apples that aren’t the prettiest or are on the smaller side, they’re perfect for jelly-making.
And if using fresh apples isn’t your thing, you can totally use apple juice instead, even canned juice works for this recipe!
This jelly is a staple, not just for your toast but for jazzing up tons of dishes.
You can stick with the basic apple jelly or throw in some herbs like rosemary or sage to make it more interesting.
This jelly can stay good for about a year on the shelf and up to a month once opened, or you can freeze it for three months.
You’ve probably seen those cheerful yellow dandelions popping up everywhere. But did you know you can turn them into a tasty jelly? It’s like bottling up a bit of sunshine, really.
It’s a favorite for the kids, and let me tell you, it gives strawberry jelly a run for its money.
Grab some fresh dandelion flowers, pluck the yellow bits, steep them to make tea, and then cook it with Sure-Jell pectin and a squeeze of lemon. Add sugar and your jelly is ready.
You can snug it away in the fridge or go for canning if you’ve got the gear. Just don’t forget to add a bit of lemon juice or citric acid if you’re taking the canning route – it needs that zip for both taste and safe keeping.
Throw in some lavender or other fruity flavors. But honestly, dandelion jelly is pretty awesome on its own.
This homemade Satsuma Jelly It’s a huge hit in Louisiana, especially when those satsuma mandarins are ripe and ready to go from mid-October to early December. These little guys are sweet, seedless, and a breeze to peel.
Here’s what you’ll need: satsuma juice, lemon juice, sugar, and some Sure-Jell. You will need canning jars and a metal strainer, too.
Juice about 12 satsumas, mix it with the other ingridients, and get it all boiling. Once it’s thickened up, jar it and boil the jars. Don’t forget to check the seal when they’ve cooled down.
If you don’t gobble it all up right away, it’ll keep in the pantry for up to a year, but you’d better put it in the fridge once it’s opened. It’s perfect for gifting or elevating your breakfast toast. And , if you’re feeling spicy, toss in some jalapenos for kicking satsuma pepper jelly!
Just a tip, if you’re gonna make a batch, get yourself some canning tools and heat-resistant gloves – trust me, they’re lifesavers.
Craving some good old Southern charm in your pantry? Try this Scuppernong Jelly recipe, a real treat from the South.
If you’re out there in Florida or Georgia, you know what I’m talking about, those juicy Muscadine or Scuppernong grapes. They’re not around for long, so when you get your hands on them, it’s jelly time!
If you don’t have Scuppernongs, don’t, any grapes you’ve got will do the trick.
All you need to do is boil your grapes with a bit of water, mash them to get that juicy goodness out, and strain it without squishing too hard (nobody likes cloudy jelly).
Mix the juice with sugar, a splash of lemon, and Sure-Jell pectin. Boil it, skim off any foam (because who wants that?) , and then can that purple gold.
I’ve tried it with both Muscadine Bronze and Black grapes – the Bronze gives you a golden jelly, while the Black whips up a pale purple. Both taste phenomenal!
Slap it on your toast, or anywhere you’d use grape jelly.
Have you ever tried spicing up your cheese board with something a bit different?
This Rosé Wine Hot Pepper Jelly might be just the zing you’re looking for.
A jelly that’s as pretty as it is tasty, it’s that good, you might need a backup jar!
Now, onto the making – if you can heat water, you’ve pretty much got this.
You’ll need a bottle of your favorite rosé, sugar, Sure-Jell pectin (the one in the pink box for less or no sugar recipes), and jalapeños for a spicy kick.
If you want your jelly to be hotter, throw in some habanero or serrano peppers!
This homemade hot pepper jelly pairs well with creamy cheeses like Brie or goat cheese.
This mulled cider recipe is cozy, spiced-up apple juice that totally screams fall. Think cinnamon, cloves, and all those warm spices that make you want to snuggle in a blanket.
You’ll need apple cider, a bunch of whole spices like cinnamon sticks and star anise, sugar, lemon juice, and Sure-Jell pectin.
Making it is a cinch. Heat, steep, strain, and boil. That’s it.
Pair it with different cheeses, slap it on your sandwiches, or even use it to jazz up some meats. It’s a versatile recipe that you can store in the fridge or even freeze.
This recipe is my little secret weapon for sprucing up cheese boards or jazzing up a sandwich. It’s simple to make it and low on sugar, so the wine flavor really shines through without being too sweet.
You can basically make it with any wine you like. Reds like Merlot, Malbec, or Cabernet are ace choices. And if you’re feeling adventurous, throw in some cardamom pods or other spices for an extra kick.
Just remember to use the right Sure-Jell pectin (the one for low sugar recipes, in the pink box) to make sure your jelly gets that perfect set.
The process is a cinch: simmer wine and cardamom, then strain and mix with Sure-Jell pectin and a bit of sugar. A quick boil and into jars it goes.
It only takes about 30 minutes in total and you’ve got yourself a lovely homemade jelly.
The jelly keeps in the fridge for a couple of months, so it’s perfect for the holiday season or whenever you crave a fancy snack!
Sure-Jell Homemade Jams
- 1. Raspberry Freezer Jam
- 2. Fig Jam Recipe
- 3. Peach Jam
- 4. Blackberry Freezer Jam
- Strawberry Rhubarb Jam Recipe
- 6. Mulberry Jam Recipe
- 7. Roasted Cherry Vanilla Bean Jam
- 8. Strawberry Jalapeño Jam
- 9. Apricot Almond Freezer Jam
- 10. Cranberry Jalapeno Jam
- 11. Pineapple Jam
- 12. Mai Tai Papaya Jam Recipe
- 13. Apricot Jalapeno Jam
- 14. Strawberry Banana Jam
- 15. Low Sugar Blueberry Jam
- 16. Mango Tango Berry Cherry Jam
- 17. Ja Makin’ Me Crazy Mango Jam
- 18. Old Fashioned Sure-jell Strawberry Freezer Jam Recipe
- 19. Bam Bam Pomegranate Jam
- 20. Pepper Jam
Sure-Jell Homemade Jellies
- 1. Homemade Grape Jelly
- 2. Watermelon Jelly
- 3. Sweet and Spicy Red Pepper Jelly
- 4. Mulled Cranberry Jelly
- 5. Low Sugar Apple Jelly
- 6. Dandelion Jelly
- 7. Satsuma Jelly
- 8. Scuppernong Jelly
- 9. Rosé Wine Hot Pepper Jelly
- 10. Mulled Cider Jelly
- 11. Easy Low Sugar Wine Jelly
- Pick your favorite Jam.
- Spread it on a toast, PB&J sandwiches or use it as a secret weapon for killer salad dressings.
- Enjoy it.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.