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About 6 (1-cup) jars or 96 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.
* 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 just made this today. I used my friends poms from her tree and when I juiced them I had some left. I wanted to try and make some jelly...so I looked up HOW to. WOW this was easy...just ONE thing I did differently. I used Agave in the Raw instead of 5 cups of sugar. The bottle is 18.5oz which gave me
21/3 cups of Agave...I used sugar to make up the rest. This was just awesome. And not having a canner the entire directions from start to finish was RIGHT HERE!! I have been hearing the POP of lids for a while now....I can't believe I DID THIS.....thanks Sure Jell!!!! I can't wait for next years tree to give me MORE....a JELLY MAKING monster has been born today...giggle giggle!!!!