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7 (1/2-cup/125-mL) jars or 56 servings, 1 Tbsp. (15 mL) each
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To get exact level cup measures of granulated sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife. Measure total measure of sugar into separate bowl before using as directed.
After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Serve jelly as a simple yet impressive appetizer with Philadelphia Brick Cream Cheese on toasted baguette slices.
* 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.
This recipe was excellent. I gave some of it away as gifts, everyone commented on how good it was.
Looks fantastic! what specific ice wine (brand) are people using for this recipe?
The flavour is lovely, but I think the recipe is missing a step. I make lots of jams and think that 7 minutes is too long to cool the jam before sealing. NONE of my jars sealed. I had to put them in the hot water canner.