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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.
Doubling jam recipes can mean double trouble! Even a small mistake is magnified by multiple batches which could result in the jam not setting properly. Follow recipe exactly as written and prepare two separate batches.
Sugar in jams and jellies is more than a sweetener. It is important to form the gel structure with the pectin, preserves the color and inhibits mold growth. Reducing the sugar can cause a soft set.
* 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.