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6-1/2 (1-cup/250-mL) containers or 104 servings, 1 Tbsp. (15 mL) each
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Stir a spoonful of jam into plain or vanilla yogurt.
This recipe will yield 6 (1-cup/250-mL) containers of jam plus a partially filled container. Refrigerate the partially filled container immediately and use within 3 weeks.
No-cook jams can be refrigerated up to 3 weeks, or frozen up to 8 months.
* 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.