Step 1: Prepare jars and lids
Step 2: You will need 1 box of sure-jel (Regular or Low Sugar either one) and 1 1/2 cups of cold water. Put water in a sauce pan and slowly stir in the sure jel. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat.
Step 3: Put 1 cup of your unset jam, 2 tbsp sugar, 1 tbsp of sure jel mixture into a sauce pan. Bring to a full rolling boil on high heat and boil 30 seconds stirring constantly. Remove any foam. Put into jar and put on lid. Let stand 24 hours. Cover and Put remaining pectin mixture into the refridgerator.
Step 4: If this first jar sets, then move on to this step.
Step 5: Working in batches of no more than 8 cups at a time. Follow step 3...Example: 8 cups of jam 16 tbsp of sugar and 8 tbsp of sure jel mixture. Bring to a full rolloing boil on high heat and boil 30 seconds stirring constantly. Skim foam, Ladle into steralized jars and process in water bath canner for required time in original recipe.