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4-1/2 (1-cup/250-mL) containers or 72 servings, 1 Tbsp. (15 mL) each
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This recipe will yield 4 (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.
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 bowl.
* 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.