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8 (1-cup/250 mL) jars or 128 servings, 1 Tbsp. (15 mL) each
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Bruised, overripe or blemished fruit should not be used when making homemade jam. For best results, use fruits that are just at their peak of freshness. Measure any fruit juices with the fruit.
If sweet or freestone prune plums are used, decrease prepared fruit to 4 cups and add 1/2 cup lemon juice.
To ensure 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.