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5 (1-cup) jars or 80 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.
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.
I tried this by following the recipe and only got about 5 drops of juice. I needed to make the jelly when the fruit was fresh. Needed to add water and simmert the fruit to get the juice. Freezing the fruit to get juice later wasn't an option at that time. Does anyone have any other ways of getting juice from chopped up fresh fruit?
Helpful hint for obtaining Rhubarb juice.
I freeze the rhubarb when it is in season and then in winter when I take a bag out of the freezer to make bread or pie or torte, I save the juice and make beautiful clear jelly. I even sometimes add the juice from frozen strawberries and make strawberry/rhubarb jelly. It works wonderful!