Four-Fruit Jewel Jam

Author: Canadian Living

The combination of tart and sweet fruit (some of which are pectin-rich, such as red currants) results in a naturally set jam.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 2 cups (500 ml) raspberries
  • 2 cups (500 ml) red currants
  • 2 cups (500 ml) strawberries
  • 2 cups (500 ml) sour cherries
  • 4 cups (1 l) granulated sugar
  • 2 tbsp (25 ml) lemon juice

Method

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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 0 mg
  • Protein trace
  • Calories 45.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Four-Fruit Jewel Jam

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