Ingredients

2    cups (500 mL) pitted sour red cherries
2    cups (500 mL) red gooseberries, topped and tailed
2    cups (500 mL) red currants, stemmed
2    cups (500 mL) raspberries
5    cups (1.25 L) sugar

Directions

Place all fruits in a large, heavy-bottmed saucepan. Crush slightly. Bring to a boil, uncovered, for 15 minutes. Add sugar. Cook 20 to 30 minutes longer, until set stage is reached (see below). Pour into hot sterilized jars. Seal, label and store in a cool place. Makes 6 8-oz jars.

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.

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.

Originally published in the July/August 2001 issue of Saltscapes.