Four-Fruit Jewel Jam
The combination of tart and sweet fruit (some of which are pectin-rich, such as red currants) results in a naturally set jam.
Servings: 5 cups (1.25 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 45 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 5% |
-
2 cups (500 mL) raspberries
2 cups (500 mL) stemmed red currants
2 cups (500 mL) sliced hulled strawberries
2 cups (500 mL) pitted sour cherries
4 cups (1 L) granulated sugar
2 tbsp (25 mL) lemon juice
Preparation:
In large Dutch oven and using potato masher, crush, 1 layer at a time, raspberries, currants, strawberries and cherries.
Add sugar and lemon juice; bring to boil, stirring to blend and dissolve sugar. Boil hard, stirring constantly, until setting point is reached, about 12 minutes.
Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam.
Pour into five 1-cup (250 mL) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Additional Information
Source
Canadian Living Magazine: August 2004
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