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About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
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Wear gloves to protect hands from stickers.
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.
Living where there is an abundant supply of "Cactus Apples" (In Spanish - TUNAS) in late August, I have made this jelly a number of years. Last year I tried Lime Juice instead of Lemon Juice. It gave the jelly a little different zing.
I have made the certo jelly recipe and the MCP jelly recipe. The MCP uses less sugar and less pectin and has a more fruity taste. The MCP jelled well as opposed to the Certo which did not always jell. I make a lot of this jelly to sell at a bake sale and in my opinion the MPC recipe is the best.
I made this with my grandaughter. We picked the fruit ourselves while we walked.