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8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
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Cooked jams and jellies can be stored unopened on the shelf for up to 1 year.
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 fruit mixture in saucepan.
Jars can be sterilized in the oven at 225ºF for 10 min. and should be kept warm until filling time. Lids should be placed in boiled water until ready to use.
Use a potato masher to crush the raspberries, one layer at a time. For best results, do not crush the berries in a food processor.
* 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.