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6 (1-cup /250-mL) jars or 96 servings, 1 Tbsp (15 mL) each
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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.
No-cook jams can be refrigerated up to 3 weeks, or frozen up to 8 months.
Stir jam into plain or vanilla yogurt.
Warm jam, then use as a topping for hot waffles, ice cream sundaes or banana splits.
For a quick-and-easy milk shake, add a spoonful of jam to vanilla ice cream in blender container. Add milk, then blend until thickened and smooth.
Add 1/3 cup chocolate liqueur to jam mixture before pouring into jars.
* 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.