July Jam Recipe #380787
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 odds and ends of summer's early fruits, but you'll never look upon it as leftovers. I found this recipe in a local magazine - Saltscapes -
45 min |
6 8 oz jars
- 2 cups tart red cherries, pitted
- 2 cups red gooseberries, topped and tailed
- 2 cups red currants, stemmed
- 2 cups raspberries
- 5 cups sugar
- Place all fruits in a large, heavy-bottomed saucepan. Crush slightly. Bring to a boil, uncovered, for 15 minutes. Add sugar.
- Cook 20-30 minutes longer, until set stage is set. 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.
- Pour into sterilized jars when ready. Seal, label and store in a cool place.
- makes 6-8oz jars.
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5 stars