Sure-Jell Strawberry Jam Recipe - Click To View LargerThis is an advertisement from a magazine dated 1947 for Sure-Jell, it was published around the time when sugar and food rations were a concern. The full recipe ad is typed below along with a scanned copy that you can click to view larger.

Please make sure to read Important: Safe Canning & Food Preservation before using this recipe.

10 Finished Glasses from 2 3/4 Pounds of Sugar!

  1. SURE-JELL, the powdered pectin product that helps ALL FRUITS JELL JUST RIGHT!
  2. YOU ALWAYS USE RIPE FRUIT–for EXTRA-DELICIOUS ripe-fruit flavor!
  3. Just a HALF-MINUTE boil for jelly, ONE MINUTE’S boil for jam, with Sure-Jell!
  4. About 10 GLASSES! You surely get YOUR SUGAR’S WORTH–with Sure-Jell!
  5. 65 RECIPES IN EVERY BOX–a different recipe for each fruit!

JAM

SURE-JELL STRAWBERRY JAM

4 cups prepared fruit
6 1/2 cups sugar
1 box Sure-Jell

To prepare fruit, crush about 2 quarts fully ripe strawberries.

Measure prepared fruit into a 5-6 quart saucepan. Measure sugar into bowl; set aside.

Place pan holding fruit over high heat. Add Sure-Jell, stir until mixture comes to a hard boil. Add sugar at once.

Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from fire, skim, pour quickly. Paraffin at once. Makes abut 10 six-ounce glasses.

SAVE SUGAR–WITH SURE-JELL RECIPES!

From the same amount of sugar, every Sure-Jell recipe averages one-fifth more finished glasses of jam, jelly, marmalade!

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8 Responses to Sure-Jell Strawberry Jam Recipe – Vintage Clipping

Darlene
Published 26 July, 2009 in 11:15 pm

I need a recipe for strawberry rhubarb jam using powdered sure jell….

MC
Published 28 September, 2009 in 12:04 am

Anyone know how to make just one jar of raspberry freezer jam? I always have fruit left over for just one more jar.

BETTY
Published 20 December, 2009 in 2:58 pm

I NEED THE RECIPE FOR STRAWBERRY FREEZER JAM….THANK YOU..THE BOX I PURCHASED DID NOT INCLUDE THE INSIDE PAPER WITH THE RECIPES ON IT….(ONLY THE PACK OF PECTIN WAS IN THE BOX)….

thomascarter
Published 19 April, 2010 in 10:53 am

I need a recipe for strewberry freezer jam that expanded the recipe and how murch surejell do you use like 8pt or more @ sugar Think you very murch

Louise Kolb
Published 18 May, 2010 in 2:00 pm

I made strawberry freezer jam with surejell. I followed the recipe but each of the 2 batches were too thin. Did not set up properly. What went wrong?

Lynn St Pierre
Published 26 May, 2010 in 7:23 am

Answering the question why the strawberry freezer jam didn’t set properly. Add 1/4 cup of fresh lemon juice to the recipe. It doesn’t change the taste at all and sets the jam every time! Good luck!

Paula Futrell
Published 25 June, 2010 in 3:30 pm

How do you finish your jelly if you don’t have the canning pot? I did this years ago but can’t remember now. Directions used to be on the sure-jell insert but not any more. Please help

Kay Pokrant
Published 25 May, 2011 in 8:44 am

I’m trying to find a recipe for strawberry jelly (using just the juice) that uses Surejell And if possible is lower in sugar. Please help if you can. Thanks , have a great day

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