James & Jellies

Don’t feel like making your own? Shop our selection of homemade jams & jellies online!

Black Currant Jam
(makes about 7 cups)

5 pints black currants (about 3.75 lb.) - 4 cups sugar - 1 package sure-jell light Crush berries. If desired, you may juice ½ of the berries, or press through a sieve for a smoother-textured jam. Place fruit in a 6- or 8- quart saucepan. In a separate small bowl, combine ¼ cup sugar with sure-jell. Add sure-jell mix into black currants and bring mixture to a rolling boil on high heat, stirring constantly. Quickly stir in remaining 3¾ cups sugar, return to a boil, and boil 1 minute while stirring constantly. Ladle into prepared jars, leaving ⅛-inch headroom. Seal and process 10 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Blueberry Jam 
(makes about 9 cups)

5 pints blueberries (about 3.75 lb.) - 4½ cups sugar - 1 package sure-jell light Discard stems and place in blender. Pulse to evenly chop, but do not puree. Place fruit in a 6- or 8- quart saucepan. In a separate small bowl, combine ¼ cup sugar with sure-jell. Add sure-jell mix into black currants and bring mixture to a rolling boil on high heat, stirring constantly. Quickly stir in remaining 4¼ cups sugar, return to a boil, and boil 1 minute while stirring constantly. Ladle into prepared jars, leaving ⅛-inch headroom. Seal and process 10 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Elderberry Jelly 
(makes about 5 cups)

3 cups elderberry juice (from approximately 3 lbs. elderberries) - ¼ cup lemon juice - 1 box sure-jell - 1 tsp. butter (optional - to reduce foaming) - 4½ cups sugar Place elderberry juice into 6- or 8-quart saucepan and add lemon juice. Slowly stir in sure-jell and butter, if using. Bring mixture to a rolling boil on high heat, stirring constantly. Stir in sugar, return to a boil, and cook 1 minute, stirring constantly. Remove from heat, skim off foam, and pack into prepared jars, leaving ¼ inch headroom. Seal and process 5 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!