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Nutrition Facts
Serving Size 1 cups 415g Recipe makes 6 cups)
Calories 765
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 378mg		10%
Total Carbohydrate 197.8g		65%
	Dietary Fiber 5.6g	22%
	Sugars 189.1g
Protein 1.5g		3%
how is this calculated?

Fall Fruit Jam

Recipe #394676 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sweet PQ?
Oct 14, 2009

I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"!

6 cups (change servings and units)

Ingredients

4 cups peaches, peeled & chopped
4 cups pears, peeled & chopped
1 cup apple, peeled & chopped
2 tablespoons lemon juice
5 cups sugar

Directions

1
Combine fruits in a a large pan & cook over "low" heat until soft. This should take about 15 minutes.
2
Stir in lemon juice & sugar, making sure sugar dissolves.
3
Bring to a boil & continue to boil, stiring frequently, for about 15 minutes, or until the mixture thickens and reaches the jel stage (coats a spoon).
4
Remove from heat and skim off foam.
5
Pour into hot, sterilized jars. Seal and cool.