I am new to jelly making and have basically no prior canning experience. I tried to make muscadine jelly not using an “tested” recipe which did not call for lemon juice. The jar I immediatly refrigerated was delicious, but am now afraid of the other jars that were not refrigerated. I don’t want to go through that again. So, my first question is… Are jelly recipes posted by Sure-Jell and other pectin distributors accepted as tested and safe for shelf stable water bath canning?
I am trying to find a safe jelly recipe for the foraged maypop (native passion flower) fruit I have. There is one on the internet that is supposedly a Sure-Jell brand passion fruit jelly recipe. Can I safely use it?
by slwise9295
4 Comments
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The jelly recipes that are in the packages of the pectin in the picture will all be safe. Also any recipes from the websites of trusted pectin manufacturers like sure jell, ball, ponanas or bernadin. Make sure any recipe you are looking at it is actually on one of these manufacturers websites as opposed to just calling for that brand of pectin. You can also find safe recipes on university extension websites or the national center for home food preservation. Nchfp.
Another option would be to freeze it.
I use Sure jell’s low sugar recipe. Comes out really nice.