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About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
* 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.
Have used this recipe MANY times. Have made it plain and added spices, such as cinnamon, nutmeg, etc. I use juice from boiling the parings and whatnot from making applesauce. You throw out the obviously bad stuff and boil the rest like apples. Makes GREAT tasting jelly and the color is gorgeous!
if you want exciting crabapple jelly just add 1/2 tsp of almond extract to the pot and stir in to the cooked jam.. it's awesome!!!
I am annoyed that this website recipe is different from the one you get inside the certo box. This one uses less juice and works fine; the one in the box calls for more juice and leaves you with runny jelly.