I’ve been working on this recipe for years. When I lived in Europe, this was just one of those things you bought at the supermarket, like milk and cookies. The uber simplification of jammin’ jelly…in a jar. No thought, no worries, just preserve perfection.
In Europe, you can buy this much like you buy gluten free flour – in 1-to-1, 2-to-1 or 4-to-1 fruit to sugar options (1-to-1 will make a silky sweet jam whereas a 4-to-1 fruit to sugar ratio will use just enough sugar to highlight the fruit itself, no more no less). I prefer the 4-to-1 option myself.
After years of trying, I finally came up with my very own jam sugar…drumroll please! Since my home turf is small batch preserves, I generally use this in 1/2 tablespoon increments. This is powerful stuff so a little goes a long way! But more on that later. Without further ado, a little gelling sugar if you please, maestro! Jam on. xoxo
- 2 cups granulated sugar
- 1 (1.75oz) packet of Sure-Jell
- 1 teaspoon of cornstarch
- Thoroughly whisk together in a bowl and store in an airtight container. Shake before each use!
- Swap out 1/2 - 1 tablespoon of granulated sugar with Jam Sugar! The nice thing is, if you find you need more during the preserving process, you can just add 1/2 tablespoon directly into your hot preserves as the sugar will help bolster the Sure-Jell. Easy peasy!
- Yields 2 cups of Jam or Gelling Sugar.
- Scullery Notes: Store in a cool, dark place and use within 6 months.
- To add cornstarch or not to add cornstarch?: Cornstarch will help keep the finished product fresh contributing to a longer shelf life, but it can certainly be omitted based on personal preferencre.