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Makes 5 (1-cup/250-mL) jars or 80 servings, 1 Tbsp. (15 mL) each.
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Place jelly bag in its holder. Rinse bag by pouring about 2 cups of boiling water over it; drain. Set jelly bag over large bowl; pour in cooked fruit and juice. Cover and allow juice to drip slowly through jelly bag. Most of the juice will have dripped through after 4 hours. Several layers of cheesecloth layered in a mesh strainer may be used if you do not have a jelly bag.
* 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.