Hi,
It's per tablespoon. Basically, I calculated the total calories for the entire recipe and divided by the number of tablespoons it yielded (assuming 1 tablespoon per serving, and 15 mL per tablespoon, and each jar is 250 mL).
Hope that makes sense!

Hi Pierre,

Since water boils at a lower temperature at higher altitude, this means you will likely hit the set point sooner. I've seen mentioned in a few places to decrease the set point temperature by 2 °F (1 °C) for every 1000 feet (305 metres) elevation, which to me would mean you would want to aim for somewhere around 99 °C. To be safe, I'd pay close attention to the texture and the bubbles at 97-98 °C to avoid over-cooking the mixture. Hope that helps and please let me know how it goes!

How do you adjust the set-point of jam in the case where I reside at 1520m above sea level. I presume that 104 degrees Celsius used in most recipes are for sea level.