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8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
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It's important to use sterilized jars and lids and clean utensils when preparing cooked jellies.
To ensure accuracy of the sugar measure when preparing jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the juice mixture in saucepan.
If you don't have a jelly bag, you can use cheesecloth instead. Stack 3 layers of cheesecloth, then moisten with water. Place prepared fruit on centre of cheesecloth, then gather cheesecloth at top and tie closed with kitchen string. Hang and let prepared fruit drip into bowl as directed.
Cooked jellies can be stored unopened on the shelf for up to 1 year. After opening, refrigerate and use within 3 weeks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.