Tried and True – July Jam

Ingredients

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 up odds and ends of summer’s early fruits, but you’ll never look upon it as leftovers.

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

Preparation

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.