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About 6 (1-cup) containers or 96 servings, 1 Tbsp. each
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To get exact level cup measures of dry ingredients, such as 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 or metal spatula.
Place whole peaches in boiling water; let stand 30 sec. Remove peaches from water with slotted spoon; immediately place in bowl of ice water to stop the cooking process.
Remove peaches from the water, then peel with a paring knife.
Place washed and picked-over berries in a shallow bowl, then crush with a potato masher or pastry blender until desired consistency.
To use frozen fruit when making jam, thaw (do not drain) and measure as for fresh fruit. Use only frozen fruit with no added sugar.
* 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.