i made some jam just recently so i thought i would go around the net searching for some recipes. I found this one thought i would share with you all. it looks so good! Especially for once the summer is over and we get into the holidays.

SURE.JELL® Spiced Pumpkin Spread

Prep Time:
20 minTotal Time:
1 hr 30 minMakes:
about 5 (1-cup) containers2 cups canned pumpkin 2 tsp. pumpkin pie spice 1 Tbsp. fresh lemon juice 3-1/2 cups granulated sugar, measured into separate bowl (See tip below.) 1/2 cup firmly packed light brown sugar, measured into bowl with granulated sugar 3/4 cup water 1 box SURE.JELL Fruit Pectin RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

MEASURE 2 cups pumpkin and spice into large bowl. Add lemon juice. Stir sugars into pumpkin. Let stand 10 minutes; stir occasionally.

MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Stir pectin mixture into pumpkin mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.)

FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly 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.

Mmmmmmm, sounds good. If you like pumpkin and fall recipes, I think topofthehill shared a great fresh ginger cookie recipe with a pumpkin dip some time ago...

Ah yes, here it is. Mmmmmmmmmmmmm. Delish!

Sounds nice. I used to make homemade marmalade from citrus I grew and was gifted with in Florida. Key lime-tequila, calamondin, lemon-ginger, orange-spice. It was wonderful and made for great gifts.

Homemade marmalade sounds really good. I know what you mean when you say it makes a great gift. When I made jam not too long ago I gave some away to a few lucky people and they were so happy to receive it. I would imagine it would make a great gift for any occasion. What kind of reaction do you get from gifting your homemade jams?

Years ago I used to make plum jam. The plum tree would go nuts and bear so heavily that there was no other way to keep up. It was a lot of work, and hot, too. But was that jam good! The people who received it for gifts loved it.

I think i remember there being a recipe for Plum jam inside the Sure Jell box. There were so many I can't remember. Heres one from surejell.com


SURE.JELL® Plum Jam
Prep Time:
45 minTotal Time:
1 hr 10 minMakes:
About 10 (1-cup) jars or 160 servings, 1 Tbsp. each6 cups prepared fruit (about 4 lb. fully ripe plums) 1/2 cup water 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine 8 cups sugar, measured into separate bowl (See tip below.) 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.

PIT plums. Do not peel. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.

STIR pectin into fruit 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 sugar. 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 1/8 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 needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Has anybody here used Sure Jell to make anything? How did it turn out?

I've used their low sugar and freezer formula as well as the regular over the last few years, and everything turned out great as long as I followed the recipes carefully. Especially the jalapeno and raspberry jalapeno jelly I gifted family with two years ago. They've all ask for more, and we live in MINNESOTA!!

Have used Sure Jell and Certo for making jams, jellies, and preserves ever since I used to can with my mom and grandmother. They ALWAYS work if you follow the directions.

Can remember when the first freezer jam recipes came out. Wow!!! The taste is like fresh fruit, but overpoweringly sweet!

Like the new lower sugar pectin.

Did anyone ever consider making jam on their grill side burner or campstove? I've done this many times and it works GREAT!

Have gone so far as to take everything to the beach with us and made jam there. That way I could enjoy the salt air and prepare the fruit at the same time. By the time we came home that evening we had several jars to stash away for the next winter. People who saw what we were doing thought it was really neat to be able to "work and play" at the same time.

Thats great to hear that it all turned out well. There is nothing that tastes like homemade jam.It suprising to see how much you can do with Sure Jell. on the website ther eare recipes for all kinds of things such as, relishes, smoothies, and jelly candy.

Yes Sure Jell makes 2 different varieties of pectin. there's the natural pectin and the pectin for less sugar or no sugar needed jam. You can make jam with SPLENDA instead of sugar.

Growing up on Long Island, NY, half of our property was hedged with native Rosa Rugosa, & every year my mom would make Rose Hip Jam from the lovely large hips those roses produce. Being seedy little beggars, that jam truly had to be a labor of love.

My one & only serious foray into jam-making came when I first became interested in herbs & herbal recipes. I made a batch of Rose Petal Jam to give as gifts. Let me tell you, Rose Petal Jam is no walk in the park. I wanted to shoot myself in the head halfway through prepping the bushel of rose petals it took just to make a few 1/2-pint jars - lol!!

Wow, making jam out of roses petals sounds amazing. I bet it tasted really great too. Did you use Sure Jell or any kind of pectin when making the jam?

"Amazing" isn't the word that immediately snaps to mind when you figure not only how many petals it takes (they wilt down like spinach), but also that every single petal needs to have its little white "heel" removed, since that tends to be bitter. What fun - lol!

This was back in the late 1980's, but if I remember correctly, as for the taste, it was pretty much just "sweet", but with a nice rosey scent. While the petals lent color & some scent, they really don't have much flavor. Other ingredients, if I recall correctly, included fresh lemon juice, culinary rosewater, & yes - good old Sure Jell.

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Especially the jalapeno and raspberry jalapeno jelly I gifted family with two years ago

Mary, I have a friend with an aunt in Georgia who owns a kiwi farm. She makes the most unbelievable kiwi/jalapeno jelly. It is a perfect side relish on the Thanksgiving table!

Do you have a recipe for the raspberry/jalapeno jelly? I'd love to have it.