Featured Brand Sites
Product By Category
Tools & Info
About 9 (1-cup) jars or 140 servings, 1 Tbsp. each
Read MoreRead Less
Tap or click steps to mark as complete
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.
The recipe is not clear and needs to be corrected. Here is the issue: 6C of juice and 6C of water? NO! 6C of water and 4 lbs of quince to yield 6c of prepared juice. Do not add another 6C of water to the prepared juice. To get a rose color cook it longer.
<<< Response from Kraft Kitchens Expert, Wendy ~ This recipe requires cooking 4 pounds of fruit with 6 cups water. After straining, the fruit should yield 6 cups of juice, which includes the water referenced in the list of ingredients. >>>
The recipe was easy to follow and the jelly turned out well, however, I was expecting a rosy red color and ended up with a yellow color. The jelly I was used to eating in the past was red in color.