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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 - 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.
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