Question about pectin.

[Milk Tea]

Recently I decided to make some jam for the first time. It was strawberry peach if you were wondering I made it with Sure Jell pectin using the recipe from inside the box and it turned out amazing. I heard that you can make jelly and jam with using pectin but it comes out better if you Sure Jell. Now i know that fruit contains a certain amount of pectin. So what is the better way to make jelly and jam?

[Milk Tea]

Once i was done with the jam I had way more than I could eat in a long time so i gave some away as gifts to family and friends. I couldnt believe the reaction I got from them after receiving it. The tops opened almost instantly and they were scooping it out for a taste. They absolutly loved it. Does anybody here give away their jam and jelly to a similar reaction? I would imagine it would be a great gift for any occasion.

[Milk Tea]

I was looking at the Sure Jell website and I found this great recipe. It looks so good!


SURE.JELL® Chocolate Raspberry Spread
Prep Time:
45 min
Total Time:
45 min
Makes:
About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

5 cups prepared fruit (buy about 2 qt. fully ripe red raspberries)


1 box SURE.JELL Fruit Pectin


5 squares BAKER'S Unsweetened Chocolate, coarsely chopped


1/2 tsp. butter or margarine


7 cups sugar, measured into separate bowl



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.
CRUSH raspberries thoroughly, one layer at a time. (Press half of the pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
STIR pectin into prepared fruit in saucepot. Add chocolate; mix well. 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 necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)