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8 (1-cup/250-mL) jars or 128 servings, 1 Tbsp. (15 mL) each
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Cooked jelly can be stored at room temperature, unopened, for up to 1 year. Once opened, refrigerate and use within 3 weeks.
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.
Measure sugar in dry measuring cup and place into separate bowl to ensure count accuracy when making jam or jelly.
* 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.