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For convenience in measuring larger amounts of sugar, lemon juice and pectin: 3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, and 16 Tbsp. = 1 cup.
If your jam or jelly 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.
This recipe just saved my Christmas. I was making Red Pepper Jelly and used liquid pectin for the first time. What a mistake. I followed your directions exactly and Viola!, Red Pepper Perfection. Thanks.
This is my first experience canning guava fruit. It was a disaster. The remake recipe was extremely helpful and the guava jelly turned out perfect. Thanks!