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5 (1-cup/250-mL) containers or 80 servings, 1 Tbsp. (15 mL) each
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Bruised, overripe or blemished fruit should not be used when making homemade jam. For best results, use fruits that are just at their peak of freshness. Measure any juice with the fruit.
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.