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5-1/2 (1-cup/250-mL) jars or 88 servings, 1 Tbsp. (15 mL) each
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Sugar helps jams and jellies set properly, so don't cut down on the amount of sugar used.
This recipe will yield 5 (1-cup/250-mL) jars of jam plus a partially filled jar. Refrigerate the partially filled jar and use within 3 weeks.
To ensure the accuracy of the sugar measure when preparing jams or 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 boiling fruit mixture in saucepan.
* 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.