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For convenience in measuring larger amounts of sugar and pectin mixture: 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.
I am very disappointed in this product! I have been ****** jam for over 40 years and never had this problem. My jam did not set. It is runny! I usually use MCP pectin but it was unavailable. I made 5 batches! Now the supposed 'fix' requires another box of pectin and no guarantee it will even work. I'll never buy this product again.
If you are trying to fix your jam that failed because you followed the directions that were printed wrong - don't bother
I ask for a remake of my jelly and your website sent me to a remake of freezer jelly. I just wanted regular jelly remake.