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Nutrition Facts
Serving Size 1 8 oz jars 346g Recipe makes 6 8 oz jars)
Calories 735
Calories from Fat 7		(0%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 356mg		10%
Total Carbohydrate 188.1g		62%
	Dietary Fiber 7.3g	28%
	Sugars 175.5g
Protein 2.0g		3%
how is this calculated?

July Jam

Recipe #380787 | 45 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Jul 9, 2009

Before the month of July runs out, do as our foremothers did; find the summer fruits that combine to make this delightfully tart jam. It may have started as a way of using odds and ends of summer's early fruits, but you'll never look upon it as leftovers. I found this recipe in a local magazine - Saltscapes -

6 8 oz jars (change servings and units)

Ingredients

2 cups tart red cherries, pitted
2 cups red gooseberries, topped and tailed
2 cups red currants, stemmed
2 cups raspberries
5 cups sugar

Directions

1
Place all fruits in a large, heavy-bottomed saucepan. Crush slightly. Bring to a boil, uncovered, for 15 minutes. Add sugar.
2
Cook 20-30 minutes longer, until set stage is set. To test for a "set" - Before starting the jam place two small plates in the freezer to chill. When ready to test jam for jell formation, drop a teaspoonful on a cold plate and return to freezer for 2 minutes.
3
Run your finger through the cooled jam. If the surface wrinkles, the setting point has been reached. If not, cook a couple of minutes more, then test again on the second chilled plate. Repeat if necessary.
4
Pour into sterilized jars when ready. Seal, label and store in a cool place.
5
makes 6-8oz jars.