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Upgrade your next peanut butter and jelly sandwich when you make it with this CERTO Grape Jelly. Try making your PB &amp; Js with delicious homemade CERTO Grape Jelly and wait for the rave reviews to roll in.

CERTO Grape Jelly

water

butter

pouch CERTO Fruit Pectin

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush grapes thoroughly, one layer at a time. Place in saucepan. Add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.

Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Jalapeno Jelly

red bell pepper

green bell pepper

jalapenos (see note)

white vinegar

salt

sugar (see note)

pouch liquid fruit pectin (like Certo)

Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2. 

Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).

Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.

Add the liquid pectin and boil for 1 more minute.

Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).

Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

Cinnamon, ginger, allspice, and cloves come together to create a warm and cozy holiday flavour in this Spiced Christmas Jam recipe.  Made with strawberries and cranberries, this jam is both sweet and tart with a warming and comforting hint of seasonal spice.

Spiced Christmas Jam

strawberries (6 cups)

cranberries (2 cups)

sugar (5 cups)

pouches liquid fruit

cinnamon

ginger

allspice

cloves

Begin by pureeing the strawberries and cranberries in your food processor. It doesn’t matter if the berries are frozen or fresh, just puree them either way. Depending on the size of your food processor, you may have to do this in batches. Transfer all of the pureed strawberries and cranberries to a large saucepan.

Measure the sugar and spices and add those to the saucepan now as well.

Over medium-high heat, bring the mixture to a full boil.

Once fully boiling, meaning that even while stirring, the bubbles are still forming on top of the jam, continue to boil for one full minute.

Remove the saucepan from the heat source and add in the liquid fruit pectin. Stir well to combine and place the saucepan back on the heat.

Once the jam returns to a full boil, boil for one full minute, stirring the whole time. Remove from the heat.

The bubbling will settle and once it does, use a spoon or ladle to skim off any foam and discard it.

Next, ladle the hot jam into the hot jars being sure to leave 1/4 inch of headspace. Place a clean, warm, sterilized seal on the jars and screw on a band until just finger-snug. That means that you should not apply any pressure when applying the screw band – just a snug fit is fine.

Lower the jars into the canning jar. Be sure the water level covers the jars by two inches. Bring the water to a boil, cover the canning pot, and boil for 10 minutes.

Once done, remove the jars from the water and transfer to a heat-proof surface. Allow jam to cool and set, undisturbed, for 12 hours. Wipe jars and label accordingly. Store jam in cool, dark cabinet.

Make and store this tasty SURE-JELL Orange Freezer Marmalade to have on hand for any occasion. Whether you're hosting a tea party or looking for the perfect sweet spread, we've got you covered. Try it today!

SURE-JELL Orange Freezer Marmalade

fruit (buy about 3 medium navel oranges)

lemon juice

box SURE-JELL Fruit Pectin

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Remove colored part of peel from the oranges using a vegetable peeler. Cut the peel into thin slivers, or finely chop. Peel and discard remaining white part of peel from the oranges. Finely chop the fruit, reserving any juice. Mix with the slivered peel along with the lemon juice. Measure 2-1/3 cups of the fruit mixture into large bowl. (If needed, add up to 1/2 cup water for exact measure.) Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Enjoy spiced pumpkin freezer spread year-round with this simple recipe. With CERTO Spiced Pumpkin Freezer Spread, canned pumpkin is sweetened, spiced and mixed with pectin for an easy, no-cook autumn spread that can be frozen for up to a year.

CERTO Spiced Pumpkin Freezer Spread

pumpkin

pumpkin pie spice

granulated sugar, measured into separate bowl

brown sugar

Measure 2 cups pumpkin and spice into large bowl. Stir in sugars. Let stand 10 minutes, stirring occasionally.

Mix lemon juice and pectin until well blended. Add to pumpkin mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Make sweet, scrumptious jam like a pro! This straightforward CERTO Peach Jam recipe is easy enough for even a beginner.

CERTO Peach Jam

fruit

pouches CERTO Fruit Pectin

Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.

Stir sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Put your bounty of Concord grapes to good use when you make this CERTO Grape Freezer Jelly. This better-than-store-bought jelly keeps conveniently in your freezer. Free up shelf space when you make this tasty treat.

CERTO Grape Freezer Jelly

juice

Stem and crush grapes thoroughly, 1 layer at a time. Place in large saucepan; add 2/3 cup water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix remaining 2 Tbsp. water and the pectin in small bowl. Add to juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Enjoy the sweet flavor of peaches all year long with this easy recipe for peach preserves. So good on biscuits and toast! This pectin recipe uses less sugar and cooks in less time than traditional peach jam recipes.

Homemade Peach Preserves

peeled, chopped organic peaches (about 3 pounds of fruit)

sugar

Prepare the canner and sanitize the jars, lids and screw bands.

Stir the fruit and lemon juice together and pour into a large, heavy bottomed sauce pot.

Stir in the pectin, and add the butter. Turn the burner to high heat and bring the mixture to a full boil, stirring constantly. Add the sugar and stir it constantly to dissolve. Return the mixture to a full boil and boil for 4 minutes, stirring constantly. Remove the pot from the heat, and skim off any foam that has risen to the surface.

Ladle the jam into the prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads with a clean damp cloth. Cover with the two-piece lids and screw the bands on tightly.

Process according to your canner’s directions; I processed mine for about ten minutes. Remove the jars and transfer to a wire rack to cool completely.

When the jars cool to room temperature, check the seals by pressing the middle of the lid. The lids shouldn’t ‘give,’ but if one springs back don’t worry; just move this jar to the refrigerator and plan to use the jam in the next week or so.

Store the jam jars in a cool, dark place. This recipe makes about 7 cups of jam.

Please tell me the difference between cling and free stone peaches, which has more flavor? Thank you!

I have been looking and looking for an easy but really good recipe and this was it.  This was my first time canning and was a little intimidated.  If the finished product comes out like it was in the pot….AMAZING!  I have a ton of fresh Georgia peaches and cannot wait to make more.  These will fantastic gifts.  Thank you for sharing this.

Took 9 medium size peaches to get 3 pounds prepped fruit. Used 5 1/2 cups sugar and the lemon juice as directed. My pectin was on the old side but I used it anyway. The finished taste is of summer and the sweetness will go well with biscuits or as a topping for vanilla ice cream. Made up 12 four-ounce jars and one pint. The small jars will be given as Thanksgiving and Christmas gifts.

I have been looking for an easy and tasty recipe. Just like this one . This the best recipe I have tried. For the past 8 years I have searched . Thank you

Made of pure fruit puree, these candies burst with flavor and are a perfect accompaniment to a cookie platter or alongside a dessert tray when entertaining.

Peach Candied Fruit Gelée

Pound Ripe Peaches Pitted And Cut Into Chunks

Lemon

Cups Granulated Sugar

Tablespoons Liquid Pectin (Certo Used)

Sugar

Line an 8 X 8 inch square cake...

Line an 8 X 8 inch square cake pan with plastic wrap and set aside.

Puree the peaches in a blender or food...

Puree the peaches in a blender or food processor and then place in a medium mesh strainer over a bowl.

Use a spoon to push as much of...

Use a spoon to push as much of the flesh through the strainer as possible, and throw away leftover skin.

In a heavy bottomed saucepan heat the peach...

In a heavy bottomed saucepan heat the peach puree, lemon juice, and 1/2 cup of the sugar and bring to a boil.

Continue with a slow boil until the fruit...

Continue with a slow boil until the fruit begins to thicken and the excess liquid has evaporated. (This takes about 10 to 15 minutes.)

Add the remaining sugar and the pectin and...

Add the remaining sugar and the pectin and increase the heat bringing the mixture to 200 degrees F while stirring continually.

Keep the heat at 200 degrees for 8...

Keep the heat at 200 degrees for 8 to 10 more minutes.

The mixture should be very thick at this...

The mixture should be very thick at this point.

Pour the thickened mixture immediately into your pan...

Pour the thickened mixture immediately into your pan and allow to cool for a few hours.

Once the candy has cooled, use a sharp...

Once the candy has cooled, use a sharp knife to cut it into 1 to 1 1/2 inch squares.

Roll each square in sugar, and store in...

Roll each square in sugar, and store in the refrigerator until you are ready to serve them.

Top 9 pectin recipes from across the web

The most viewed pectin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

CERTO Grape Jelly

Jalapeno Jelly

Spiced Christmas Jam

SURE-JELL Orange Freezer Marmalade

CERTO Spiced Pumpkin Freezer Spread

CERTO Peach Jam

CERTO Grape Freezer Jelly

Homemade Peach Preserves

Peach Candied Fruit Gelée

Top 9 pectin recipes from across the web

The most viewed pectin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CERTO Grape Jelly

Jalapeno Jelly

Spiced Christmas Jam

SURE-JELL Orange Freezer Marmalade

CERTO Spiced Pumpkin Freezer Spread

CERTO Peach Jam

CERTO Grape Freezer Jelly

Homemade Peach Preserves

Peach Candied Fruit Gelée

The most viewed pectin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine