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
- 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
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
- Iron 1.0
- Vitamin C 5.0